Warm cauliflower salad

Warm cauliflower salad

This warm Sicilian-style cauliflower salad recipe is made with raisins, pine nuts and saffron. Serve with grilled fish or meat.

Warm cauliflower salad

  • Serves icon Serves 2
  • Time icon Ready in 25 minutes

This warm Sicilian-style cauliflower salad recipe is made with raisins, pine nuts and saffron. Serve with grilled fish or meat.

Nutrition: per serving

Calories
634kcals
Fat
52.4g (6.3g saturated)
Protein
12.7g
Carbohydrates
29.6g (26.6g sugar)
Salt
0.1g

Ingredients

  • 1 medium cauliflower, leaves discarded, broken into small florets
  • Generous pinch of saffron
  • 75ml olive oil or rapeseed oil
  • 1 large red onion, thinly sliced
  • 50g pine nuts
  • 50g raisins
  • Extra-virgin olive oil, to dress
  • Small handful chopped fresh mint
  • Small handful chopped fresh flatleaf parsley
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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).

Nutrition

Nutrition: per serving
Calories
634kcals
Fat
52.4g (6.3g saturated)
Protein
12.7g
Carbohydrates
29.6g (26.6g sugar)
Salt
0.1g

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