Angela Marshall

(This is a Sicilian combination of flavours – great as a side dish but it’s also a terrific salad, maybe for a COVID-safe picnic?)

1 large cauliflower broken up into florets
2 tablespoons olive oil
½ cup (80 grams) pine nuts (last time I made it we were out of pine nuts so I used slivered almonds and the result was also excellent)
½ cup (60 grams) sultanas
2 garlic cloves, sliced finely
pinch of saffron threads

½ cup (125 mls) chicken or vegetable stock

Place cauliflower florets in a single layer in large shallow baking tray in a hot oven (180-200º C). Drizzle over olive oil, sprinkle with sea salt and freshly ground black pepper. Roast for a bit over five minutes. Add the pine nuts, sultanas and garlic give it all a stir and roast for another five minutes. Pour over the saffron and stock (I heat the stock and add the saffron threads to it while I’m doing the initial dry roasting – you get better colour and flavour from them that way). Bake for another 5-10 minutes or until most of the liquid has been absorbed, giving it an occasional stir.