Cauliflower and broccoli with saffron and raisins

This recipe was inspired by the renowned Yottam Ottolenghi.
 
broccoli and olive salad

Recipe from: 10 December 2012
Preparation time: 15 min
Cooking time: 30 min
 
 

Ingredients

 
  • 400
    g
    cauliflower and broccoli florets, mixed
  • 1/2
    tsp
    saffron threads - soaked in 150 ml hot water
  • 3
    Tbs
    raisins of your choice -
  • soaked in same water with saffron
  • 1
    medium red onion - sliced into rings
  • 4
    Tbs
    black olives in brine - pitted and sliced if you wish
  • 4
    small bay leaves
  • salt - to taste
Servings: Change Serving
 
 

Method

 
Preheat oven to 180°C. Mix all the ingredients in a bowl and transfer to a lightly greased baking pan.

Cover with foil and make a little gash in centre with a sharp knife. Bake covered for 25 minutes. Remove foil and cook for a further 5 minutes. Liquid should be absorbed and the cauliflower and broccoli soft but not mushy.

The original recipe suggests baking for 40 minutes – this would be far too long in my oven. Adjust according to your own oven’s quirks.

Reprinted with permission of The Food and the Fabulous. To see more recipes, click here.


 

Read more on: recipe  |  vegetables  |  bake  |  vegetarian  |  healthy recipes
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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