The cauliflower dish I never knew I needed and now won’t be able to live without! A mix of sweet and sour we were scraping the plate. A fab recipe from Taverna.
✔️1 large cauliflower
✔️a good pinch of saffron (I am using @scarletsaffron )
✔️sea salt and freshly ground black pepper
✔️1 heaped tsp cumin seeds
✔️5 medjool dates
✔️2 tbsp red wine vinegar
✔️1 heaped tsp Dijon mustard
✔️4 tbsp extra virgin olive oil
✔️1 bunch of parsley
✔️1 bunch of mint
Preheat your oven to 200°. Trim the cauliflower, discarding only the very outer leaves, and cut into even sized florets. Peel and finely slice the onions. Place the saffron in a small bowl, cover with 50ml of boiling water and leave to one side.
Place the cauliflower and onions in a large roasting tray. Season, sprinkle over the cumin seeds and drizzle over the saffron water. Drizzle with olive oil and toss everything together. Pop the tray into the oven and roast for 20–25 minutes until everything is golden and the cauliflower is a little crisp and just cooked.
While the cauliflower is roasting make the date dressing. Remove the stones from the dates then place them in a small mixing bowl and cover with boiling water for five minutes. Drain, then place in a blender. Add the red wine vinegar, mustard, extra virgin olive oil and season well. Add a splash of water and blitz everything together until smooth. Pick and roughly chop the parsley and mint leaves.
Spoon the date dressing onto a large serving platter and pile on the roasted cauliflower and onions when they are ready. Top with the chopped herbs and serve.