Thick slices of cauliflower look so pretty and taste so good when they’re given a slick of saffron-infused oil and cooked in the oven.
- Yield: 4 Servings
- a generous pinch of saffron filaments
- 1 lemon juice
- 18 oz (500 g) Jerusalem artichokes
- 1 large cauliflower
- 3½ tbsp (50 ml) olive oil
- 1 scant tsp paprika
- ¾ oz (20 g) light brown muscovado sugar
- 2 cups (300 g) small, sweet juicy red grapes
- 1¾ oz (50 g) pistachios
For the Lime Chermoula
- ⅓ cup (80 ml) extra virgin olive oil
- 2 garlic cloves, chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp dried chilli/red pepper flakes
- a large bunch of coriander/cilantro, coarsely chopped
- a large bunch of parsley, coarsely chopped
- a small handful of mint leaves
- 1 large lime juice and zest
How to Make It
- Preheat the oven to 190˚C (375˚F) Gas 5. Put the saffron filaments into a small bowl and stir in a tablespoon of just-boiled water. Set aside.
- Fill a large bowl with cold water and add the lemon juice. Peel the artichokes, cut into slices, then drop them into the acidulated water to prevent them from browning.
- Cut the cauliflower into thick slices to form ‘steaks’. Transfer the cauliflower slices to a large, flat sheet pan. Stir 30 ml/2 tablespoons of the olive oil into the saffron infusion and drizzle this over the cauliflower. Sprinkle the slices with paprika. Mix the remaining olive oil with the muscovado sugar. Remove the artichoke slices from the acidulated water and dry briefly on paper towels. Toss them with the oil and sugar mixture. Scatter them over the sheet pan and transfer to the oven. Roast for about 15 minutes, until the vegetables are almost soft.
- Cut the grapes into small clusters and arrange them over the pan. Return the pan to the oven and cook for another 10–15 minutes, until the vegetables are soft and golden, and the grape skins are starting to split a little and caramelize. Remove the sheet pan from the oven and scatter over the pistachios.
- To make the lime chermoula, simply put all the ingredients into a food processor and blitz to a fairly smooth sauce. Drizzle over the cauliflower steaks, and serve.