Italian cauliflower salad

Method

1. Heat a saucepan filled with a generous amount of salted water and, when it comes to a rolling boil, pop in the cauliflower and saffron. Cook for just 2-3 minutes, so that the cauliflower picks up a little colour from the saffron but stays very much al dente. Drain well and spread on a tray to cool quickly.
2. Meanwhile, put the oil in a frying pan over a high heat. When it’s just starting to show wisps of smoke, add the onion. Fry briskly for 5-6 minutes, stirring occasionally, until they start to look crispy and caramelised. Add the pine nuts and raisins. Stir and cook for just a couple of minutes (the raisins will swell and the pine nuts should colour a little). Tip into a sieve to drain off the excess oil and transfer to a large bowl.
3. To serve, toss the cauliflower with the onions, nuts and raisins and season to taste. Drizzle generously with extra-virgin olive oil and scatter with the herbs. Some people like to serve this with shavings of a sheep’s cheese (Pecorino is perfect).