Golden Saffron Cauli With Pine Nuts

Golden Saffron Cauli With Pine Nuts

Super simple to prep but delivers bags of flavour - this fragrant golden saffron cauliflower with pine nuts and coriander is a really lovely dish to serve simply with savoury quinoa, as part of a tapas feast or served with flat breads, hummus and a big zesty salad.

Ingredients to serve 4-6:

2 white onions

1 cauliflower head

1 tsp cumin seeds

1 tsp ground turmeric

1 good pinch of saffron 

1 big handful of coriander leaves

1 handful of pine nuts

Olive oil

Sea salt

Freshly ground black pepper



1. Start by prepping the veggies and have them set aside ready to cook: Peel and finely slice the onions / remove the outer leaves from the cauliflower then brake it up into small florets / roughly chop the coriander.

2. Pour about 100ml of warm water into a bowl and scatter in the saffron strands to infuse into the water and set aside.

3. Place a large frying pan or wok over a medium heat and pour in a tablespoon of olive oil. Scatter in the onions and let them gently cook for 20 minutes until them soften and turn translucent, stirring regularly.

4. Add the cumin seeds and turmeric, followed by the cauliflower and mix the spices well into the onions. 

5. Pour in the saffron water, season with a good pinch of salt and freshly ground black pepper and give everything a stir and a jumble. Bring to a simmer and stirring regularly, let the cauliflower cook for 10 to 15 minutes or until the cauliflower is cooked through and tender.

6. Sprinkle in the pine nuts and chopped coriander. Give everything a final jumble and this beautiful, fragrant dish is ready to serve!