- 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
- Preheat the oven to 400°F.
- 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.
- In the meantime, in a small saucepan, bring the stock up to a boil, add the saffron and cranberries, and remove from the heat.
- 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.
- 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.