Roasted cauliflower with bread crumbs, saffron, and dried cranberries recipe

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  • Yield: 4 Servings


  • 1 head of cauliflower, cut into florets
  • a few tablespoons of olive oil
  • Salt and freshly ground black pepper, to taste
  • ¼ cup chicken or vegetable stock
  • Pinch saffron
  • ¼ cup dried cranberries
  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced
  • 2 tablespoons capers, rinsed and drained
  • ¼ cup bread crumbs
  • ¼ cup pine nuts, toasted
  • Small handful of flat leaf parsley, finely chopped
How to Make It
  1. Preheat the oven to 400°F.
  2. In a large bowl, toss the cauliflower together with a bit of olive oil, salt, and pepper. Spread out on a baking sheet into a single layer. Roast for 25 to 30 minutes, until brown at the tips.
  3. In the meantime, in a small saucepan, bring the stock up to a boil, add the saffron and cranberries, and remove from the heat.
  4. In a small sauté pan, melt the butter over medium heat. When the foam starts to subside, add the garlic and sauté 30 seconds to a minute, until fragrant. Add the capers for another 30 seconds and then the bread crumbs. Toast for a minute or two, until golden brown, and then remove from the heat.
  5. Toss the cauliflower together with the saffron/cranberry mixture and the toasted pine nuts. Top with the capers and bread crumbs and some chopped parsley and serve immediately.

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