My favorite vegetable and the most versatile and low calorie one around. This is sort of like a Sicilian recipe but replaces the raisins with the dried cranberries to make it a little different.
Serves 4
1 head cauliflower, cut into florets
A few tablespoons of olive oil
Salt and freshly ground black pepper, to taste
1/4 cup vegetable or chicken stock
pinch saffron
1/4 cup dried cranberries
1 tbsp unsalted butter
1 large garlic clove, minced
2 tbsp capers, rinsed and drained
1/4 cup breadcrumbs
1/4 cup pine nuts, toasted
Small handful of flat leaf parsley, finely chopped
Preheat the oven to 400 F
In a large bowl, toss the cauliflower together with a bit of olive oil, salt and pepper.
Spread out on a baking sheet into a single layer. Roast for 25 to 30 minutes until brown at the tips.
In the meantime,in a small saucepan, bring the stock up to the boil, add the saffron and cranberries and remove from the heat.
In a small saucepan, melt the butter over medium heat. When the foam starts to subside, add the garlic and saute for 30 seconds until fragrant.
Add the capers for another 30 seconds and then the breadcrumbs. Toast for a minute or two, until golden brown and then remove from the heat.
Toss the cauliflower together with the saffron/cranberry mixture and the toasted pine nuts.
Top with the capers and breadcrumbs and some chopped parsley and serve immediately.
NB You can substitute the cauliflower or add Brussels sprouts or broccoli florets to it and treat it the same way as the cauliflower.