Warm winter salad of saffron roast cauliflower and leek

I had never thought of roasting cauliflower before, along with broccoli I thought you pretty much could only boil and steam. However, you really can roast them and they come out beautiful. I’ll admit that I was not a big cauliflower fan, but I certainly am now. I use the Moroccan spice mix ras-el-hanout in this recipe, which means ‘top of the shop’. There is no set ingredients for this mix, with each shop having it’s own secret recipe with up to 23 ingredients. It is normally very earthy with large notes from the cinnamon and cumin.

Ingredients

  • Half a head cauliflower
  • 1 large leek
  • 2 tbsp extra virgin olive oil
  • Pinch of saffron
  • 1 tsp ras el hanout spice mix

Method

  • Combine the olive oil an saffron in a small pot and gently heat to infuse the oil with the saffron flavour
  • Cut the cauliflower into florets and dice the leek into 1cm rounds and throw into a baking dish
  • Pour the olive oil mix over the cauliflower and leek, add the spice and mix through
  • Roast the vegetables in an oven at 200ºC (400ºF) for 30 minutes, or until the cauliflower has softened.
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