Roasted Cauliflower With Saffron And Pistachios
The first time we ate cauliflower roast was at ABCV in New York and since then our taste buds have been begging for more. In The Nutrient Hunter we have a fantastic version with tahini, turmeric and dukkah (a real nutrient hunter mix from Egypt with sesame seeds, coriander seeds and parsley leaves). But, now it’s soon Christmas and what could be better than a saffron and pistachio version.
Last year we broiled a mustard glazed celery root for our Christmas table but this year this cauliflower will be our ham replacement. Perhaps serving it with a Christmas salad would be nice, in which case, we can envision placing the cauliflower on top of a large platter filled with leafy greens, sliced red apples and fried onions.Print
Baked Cauliflower With Saffron And Pistachios
1 cauliflower head
2 egg yolks
1 packet of ground saffron (0.5 grams)
100 g shelled pistachios (a large handful)
Preheat the oven to 225C/425F. Whisk the egg yolks and saffron together and then brush it over the cauliflower head. Crush the pistachios and spread them on the cauliflower, sprinkle with a little salt.
Bake in the oven for 10 min. Then lower the heat to 200C/400F and bake the cauliflower for about 45 mins-1 hour. Done!