Saffron roasted cauliflower and potato salad

June 30, 2017 Published by Dina Leave your thoughts

Roasting cauliflower completely changes its flavour profile, bringing out caramelized, sweet and deep flavour. For this roast I drizzled the florets with a little saffron dissolved in water to get the golden colour that you see in the image. If you don’t like the flavour of saffron this dish will not cut it for you. You can try and substitute with turmeric, curry or even a little paprika instead, or leave the cauli plain.

To serve along with it I made a simple yogurt sauce flavoured with lemon juice, salt, pepper and a little olive oil. I added chopped rind of preserved lemons and a dusting of paprika.

You can serve this as a vegetable with a few greens to garnish or make it into a salad by adding more green. For crunch I toasted and chopped almonds and scattered them on top.

The recipe is adapted from a dish I saw on Master Chef Australia.

Enjoy


 

Cauliflower and new potato salad with yogurt dressing


Ingredients:


1 cauliflower, broken into florets

A few saffron threads

1/4 cup warm water

A handful of red seedless grapes

Olive oil as needed

Salt and pepper

1 tablespoon coriander seeds

A handful of parsley, mint and chives, chopped

1 cup almonds, toasted and coarsely chopped


Directions:


Place the cauli florets on a foil lined baking sheet.

Dissolve the saffron in the warm water and pour over the cauli florets, mixing everything together with your hands to coat all of the florets with the saffron.

Drizzle with olive oil and sprinkle with salt, pepper and the coriander seeds.

Drizzle the grapes with just a little olive oil and add to the cauliflower.

Roast at 400°F until cauli is cooked through and golden and grapes are starting to shrivel.

Remove from oven and transfer to a serving bowl.

Add parsley and chives and correct seasoning, adding salt and pepper as needed.

Scatter chopped almonds on top.

Serve with yogurt sauce


Yogurt sauce:


2 cups plain yogurt

Juice from 1 lemon

2 tablespoon chopped rind of preserved lemon.

Salt and pepper

A pinch garlic powder optional

2 tablespoon olive oil

A little paprika

Combine yogurt, lemon juice, preserved lemon, salt, pepper and garlic powder together and let sit for half an hour to blend the flavours.

Drizzle with olive oil and paprika before serving.


 

 



 

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