ROASTED CAULIFLOWER SALAD WITH SAFFRON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
- Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
- Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
- Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.
CREAM OF CAULIFLOWER SOUP WITH SAFFRON
Categories Soup/Stew Food Processor Dairy Vegetable Sauté Winter Simmer Bon Appétit
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan. Bring mixture just to simmer. Remove from heat. Add saffron threads. Cover and steep 20 minutes.
- Melt 3 tablespoons butter in heavy medium pot over medium-low heat. Add chopped onions and sauté until very tender but not brown, about 10 minutes. Add cauliflower pieces; stir to coat. Add saffron broth. Bring to simmer over high heat. Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.
- Working in batches, puree cauliflower mixture in food processor until smooth. Transfer cauliflower puree to large saucepan. Stir in half and half and bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle soup into bowls. Garnish with sliced fresh chives and serve.
VENETIAN CAULIFLOWER
Give commonplace cauliflower an upgrade and it becomes holiday fare. Take a classic Venetian approach by using a mixture of sweet spices. Caramelized onions, saffron and cinnamon build the fragrant foundation, along with fennel and coriander seeds. Currants, golden raisins and pine nuts add complexity.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut cauliflower in half from top to bottom, then remove the core. With a paring knife, cut into very small florets of equal size. Blanch florets in boiling water for 2 minutes. Cool in cold water and drain.
- Put olive oil in a wide skillet over medium heat. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes. Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper. Season well with salt and pepper.
- Add lemon zest, currants, raisins and cauliflower florets. Toss with wooden spoons to distribute. Cover with a lid and cook for about 5 minutes more, until cauliflower is tender. Transfer to a serving dish and sprinkle with pine nuts and parsley. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 13 grams
CAULIFLOWER STUFFED WITH SAFFRON AND SCALLOP MOUSSE
Steps:
- Bring the cream to a simmer in a large saucepan. Add the cauliflower and simmer until the cauliflower is tender, about 10 to 15 minutes. Drain, reserving both the cauliflower and the cream. Chill the cream.
- Place half the bay scallops, egg, Worcestershire, and hot pepper sauce in food processor and blend until all ingredients are incorporated. Add cream used for cooking cauliflower, steeped saffron and steeping liquid, and blend thoroughly. Season with salt and pepper.
- Set up a bamboo stovetop steamer and heat over simmering water.
- Line a small teacup with cauliflower florets and fill with saffron mousse. Steam for 8 to 10 minutes, cool and invert onto a plate.
- In a hot pan add olive oil, the remaining half pound of bay scallops, leeks, and fennel and toss quickly. Season with salt and pepper. Place on plate next to cauliflower. Garnish with baby greens.
RIGATONI WITH CAULIFLOWER, SAFFRON, AND RAISINS
This vegetarian pasta dish is popular in Sicily and southern Italy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 13
Steps:
- Cover raisins with warm water in a bowl. Cook garlic and oil in a skillet over medium-low heat until garlic begins to brown, 2 to 4 minutes. Add pepper flakes, anchovies, capers, saffron, and stock. Stir, cook until combined, 2 to 3 minutes. Stir in cauliflower and raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until cauliflower is tender. Uncover; let liquid reduce slightly over high heat, 1 to 2 minutes.
- Meanwhile, cook rigatoni in salted boiling water until just tender. Drain; toss into warm cauliflower mixture. Just before serving, tear basil leaves, and toss into pasta along with pine nuts.
SAFFRON ROASTED CAULIFLOWER
Make and share this Saffron Roasted Cauliflower recipe from Food.com.
Provided by DailyInspiration
Categories Cauliflower
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoons salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
- Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.
Nutrition Facts : Calories 164.6, Fat 14, SaturatedFat 2, Sodium 45.5, Carbohydrate 9.4, Fiber 3.2, Sugar 3, Protein 3.1
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