Anna Jones’s pan-roasted cauliflower with saffron butter
Adding vinegar to vegetables enhances the flavour, balanced here by the sweetness of the cauliflower, saffron and pine nuts for a delicious side dish
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
For the yoghurt:
small bunch of mint and/or parsley, finely chopped
6 tbsp thick natural yoghurt or vegan yoghurt of your choice
drizzle of good olive oil
For the cauliflower:
olive oil
1 large cauliflower (about 800g/1 3/4lb), florets separated and stalks finely sliced
50ml white wine vinegar
good pinch of saffron strands (or 1/2 teaspoon ground turmeric)
50g butter or vegan butter, cubed
small bunch of parsley and/or coriander, roughly chopped
To serve:
4 flatbreads
good pinch of sumac or Aleppo chilli
150g pine nuts, toasted
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