Baked Saffron Cauliflower.

The recipe is adapted from beautiful Yotam Ottolenghi vegetarian cookbook. It was perfect, as I haven’t used saffron for a while and wanted to dress up my cauliflower side, so it wouldn’t be plain. Plain cauliflower is a bit boring…unless it’s raw, then it can be munchy. Especially with hummus.

I buy spices (and other good things) from and I love Frontier Natural Products in particular. There is a real difference between high quality, organic if possible, spices and the stuff from supermarket.  The smell and taste is completely different. I love my Frontier ground cumin, it smells and tastes fantastic! In this recipe, cauliflower is infused with saffron and mixed together with sweetness of raisins and tartness of olives. This “one pot” dish is not difficult to make and it just makes cauliflower a bit less boring.



  • 1 tsp. saffron strands, soaked in 75ml hot water.
  • 1 medium cauliflower head, divided into florets. Large florets halved (to save cooking time)
  • 70g raisins
  • Small jar of olives (I use whole Kalamata olives here)
  • 4 tbsp olive oil
  • A generous dash of each: garlic and onion powder (I add it to everything these days)
  • 2 bay leaves
  • Cracked black pepper to taste. Salt is not necessary here, since olives are salty.
  • *any compatible veggie that are forgotten in your fridge.

Pre-soak saffron until water is nice golden colour.

Add raisins and leave them to soak for a couple of minutes.

Mix together the rest of ingredients in a large bowl, then add saffron water (with strands) and raisins.

Mix everything well.

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*At this point, I’ve opened my fridge and noticed one lonely courgette, that was on its last breath, so I chopped it up and trowed it into the cauliflower mix. Then I’ve noticed one of the little peppers on my paprika tree was ready, so I added that too.


Put everything into a large(ish) baking dish. I use square Pyrex dish here. Cover with foil and bake at 200C for approximately 40 minutes. Do keep an eye on it however, because the cooking time depends on the type of oven used. I use fan oven, so I do not preheat.

When ready, take cauliflower bake out of the oven and  remove the foil to let the steam out. Otherwise it will continue cooking and become soggy. Unless soggy is what you want of course. Let it cool a little before serving with anything. I’ve had it with some roasted aubergines, tahini sauce and marinated tofu. Yum!


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