Food Nework Magazine (May 2014)
Oh, saffron.
As this month's Food Network Magazine says, you're "the diva of the spice cabinet." You're an absolute powerhouse, yet you're extremely delicate and must be handled with care. You're wildly expensive and extraordinarily memorable.
And yet, like meeting a diva face to face, we never know quite what to do with you.
When we do cook with saffron, we really want it to be something special. Something to really show off the pricey spice.
This Saffron Roasted Cauliflower is a great way to do that.
We made a double batch of this recipe to take to a group cookout at our friend Mark's house this past weekend. The cauliflower worked out great -- it reheats very well and is also plenty tasty at room temperature. Everyone at the dinner really enjoyed this dish!
If we had very minor one note of caution, it's this: Because of the saffron, this is definitely an attention-getting side dish. That's certainly not a bad thing. But it's a little bit like a backup singer trying to steal the spotlight. It pairs great with simple proteins like grilled chicken or fish. But it might compete against more complex entrees with bigger flavors.
We're not complaining! Like we said, if you cook with saffron, you want to go big. But just be aware that this is a side dish that could be a scene-stealer.
What about you? Do you cook much with saffron? Any favorite saffron recipes? Let us know in the comments!
Saffron Roasted Cauliflower
Food Network Magazine (May 2014)
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(This photo: Food Network Magazine/Con Poulos)
Total time: 40 mins
Serves 4 to 6
INGREDIENTS
1/4 cup extra-virgin olive oil
1/2 teaspoon lightly crumbled saffron threads
1/4 teaspoon coriander seeds, crushed
2 cloves garlic, smashed
1 shallot, chopped
Kosher salt
1 head cauliflower, cut into florets
Juice of 1/2 lemon
Chopped fresh parsley, for topping
DIRECTIONS
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 teaspoon 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.
