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How to make it: Georgina Hayden's roasted saffron cauliflower recipe

A date dressing on this simple salad creates an almost sweet and sour finish

By Georgina Hayden
Published 19 May 2019, 21:17 BST
Roasted saffron cauliflower
Roasted saffron cauliflower
Photograph by Kristin Pepers

Serves: 4-6   
Takes: 45 mins 


pinch saffron
1 large cauliflower (around 1kg)
2 onions, peeled and finely sliced
1 heaped tsp cumin seeds
2 tbsp olive oil 
bunch parsley (approx. 25g), leaves picked and roughly chopped
bunch mint (approx. 25g), leaves picked and roughly chopped

For the date dressing

5 Medjool dates, stones removed
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 heaped tsp Dijon mustard


1 Preheat the oven to 200C, fan 180C, gas 6. Place the saffron in a small bowl, cover with 50ml boiling water and leave to one side for the time being.
2 Trim the cauliflower, discarding only the very outer leaves (keep the smaller, younger ones), and cut into even-sized florets. Scatter them, leaves still attached, in a large roasting tray along with the chopped onion. Season with salt and pepper, sprinkle over the cumin seeds and drizzle over the saffron water. Add the olive oil and toss everything together. Pop the tray into the oven and roast for 20-25 mins, until everything is golden and the cauliflower is a little crisp and just cooked.
3 While the cauliflower is roasting, make the dressing. Place the dates in a small mixing bowl, cover with boiling water and leave for 5 mins. Drain, then place the dates in a blender along with the extra virgin olive oil, red wine vinegar, mustard and some salt and pepper. Add a splash of water and blitz everything together until smooth. 
4 When the cauliflower is ready, spoon the date dressing onto a serving platter and pile on the roasted cauliflower and onion. Top with the chopped herbs and serve.

Read our interview with Georgina Hayden

Published in issue 5 of National Geographic Traveller Food

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