Saffron cauliflower from Plenty (page 106) by Yotam Ottolenghi

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Notes about this recipe

  • Gilbatron on April 16, 2025

    My first and only ottolenghi disappointment :(

  • Darja on September 26, 2023

    it was meh... the cauliflower tasted like it was boiled, not roasted. I feel like saffron is wasted in this recipe.

  • lorloff on September 06, 2020

    This was nicely flavored and easy to do but not as flavorful as many of Ottolenghi’s other recipes. Serving it with a tahini sauce improved the flavor a lot.

  • stephengk on May 28, 2017

    Maybe the way I prepared it but was bitter tasting

  • monicahorridge on January 16, 2014

    I used about half the amount of saffron, and added some za'atar. It was lovely! Made plenty and I had it in wraps all week. The onions in particular were delicious.

  • rainfields on January 08, 2014

    Tasted a lot better after a day. Mellowed out the saffron soapy taste, red onion cuts out the sweetness of sultanas. Delicious, good alternate to roasted cauliflower

  • thennek on July 05, 2013

    Disappointing. Oven temperature too high? Sultanas burnt. Suggest lower temp for shorter time add sultanas half way.

  • trufflemutt on December 31, 2011

    Tried this recipe for Christmas dinner. It was a bland and uninspiring use of cauliflower.

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