Cauliflower with Saffron, Pinenuts and Raisins

This recipe is from Moro, The Cookbook. I have it as a main dish; my carnivorous partner likes it as an accompaniment to sausages, meatballs or somethink of that ilk.

Ingredients

• 1 medium cauliflower
• 3 tbsp olive oil
• 1 large onion, thinly sliced
• pinch of saffron, infused in - 4 tbsp boiling water
• 3 tbsp pinenuts, lightly toasted
• 75g raisins, soaked in warm water
• sea salt & black pepper

Instructions

1. Put the cauliflower florets in a pan of boiling water. Bring back to the boil and blanch for 1 min then drain.
2. Heat the olive oil in a heavy saucepan then add the onion and a pinch of salt. Cook on a low heat, stirring regularly, then drain the onion and keep the oil.
3. In the saucepan reheat the oil and add the florets and the smallest leaves from the cauliflower. Fry until the cauliflower begins to colour, then add the onion, saffron water, pinenuts and drained raisins.
4. Cook for 5 minutes until the water has evaporated then season and serve.

Serves: 4