ROASTED CAULIFLOWER, RAISINS AND WALNUTS

Easy to prepare and a wonderful vessel for flavour, roasted cauliflower is always a great go-to. Give it the star treatment with this colourful, Sicilian-style sweet and sour salad.

Prep:
20 mins
Cook:
25 mins
Serves:
4-6

Ingredients

A good pinch saffron

1 head cauliflower, broken into florets

½ tsp Farro turmeric

2 Tbsp olive oil

½ cup walnuts

½ cup raisins

2 Tbsp maple syrup

1 Tbsp Bostock's apple cider vinegar or lemon juice

A good handful of mint leaves, shredded

Method

Preheat the oven to 200°C.

In a large bowl, soak the saffron in 2 tablespoons of boiling water and leave to steep for 20 minutes. Add the cauliflower florets, turmeric, and olive oil to the bowl. Toss well, then transfer to a lined baking tray and season with salt, reserving any saffron water in the bottom of the bowl. Roast for 20-25 minutes until tender and golden. Toast the walnuts for a few minutes on a separate tray.

Meanwhile, steep the raisins in warm water for 15 minutes to plump them up. Drain well, then add them to the bowl with the saffron water, along with the maple syrup and vinegar. Return the still-hot, roasted cauliflower to the bowl and toss it through the dressing. Allow the flavours to infuse for a few minutes, then toss through the mint and toasted walnuts just before serving.