The flavors of this dish showcase the sweet and nutty flavor cauliflower possesses, which is best brought out by roasting. The idea of marinating vegetables may seem odd, but many are quite receptive to marinades. Although the flavors work fine with any color cauliflower, a white or yellow cauliflower will pick up a lovely color from the saffron and Pimenton de la Vera used in the marinade.
INGREDIENTS:
1 head cauliflower, cut into florets, each floret halved 1/8th teaspoon saffron, crumbled 2 tablespoons boiling water 1 teaspoon Pimenton de la Vera Dulce (Spanish sweet smoked paprika) 1 garlic clove, peeled Salt and pepper to taste 3-4 tablespoons olive oil (Try for a Spanish or French, something not as sharp as a Tuscan)METHOD:
Put the saffron into a small ceramic, glass, or steel ramekin and pour the boiling water onto it. Swirl a little to agitate it. Allow to steep at least 10 minutes.
Rub a steel bowl with the garlic clove hard enough to leave smears of garlic oil on the bottom of the bowl. Strain in the saffron water. Add salt and pepper to the water, then add the Pimenton de la Vera. Whisk together the mix well, and then add the cauliflower. Toss to cover the cauliflower with the marinade and allow to marinate at least 20 minutes, although longer is better. If it will be longer than 30 minutes, cover and refrigerate.
Once it has marinated, drizzle with olive oil and toss to coat evenly and well.
When ready to cook, heat the oven to 425°F.
Line a sheet pan with foil and remove the cauliflower from the marinade. Place the cauliflower onto the foil, cut side down. Place in the oven and roast 30 minutes. Using tongs, turn the florets over and return to the oven. Cook another 10-20 minutes or until the cauliflower is golden, with caramelization on the flat sides and along the edges.
Serve hot.
Chef’s Notes:
If you wish, add pine nuts or roasted almond in the last 10 minutes of the cooking time.
Serves: 4
Source: Chef Andrew E Cohen
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