Roasted Venetian Cauliflower
The original recipe calls for blanching the cauliflower in boiling water (which may result in a lighter tasting dish), but I decided to roast it instead, as I love the deep flavor of roasted cauliflower. However you decide to prepare the cauliflower this dish is delicious.
Servings Prep Time
6people 10 minutes
Cook Time
20minutes
Servings Prep Time
6people 10 minutes
Cook Time
20minutes
Ingredients
To roast the cauliflower:
Preparing the rest of the salad:
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut cauliflower into florets. Toss in a bowl with 2-3 tablespoons extra virgin olive oil and kosher salt. Lay cauliflower out on a baking sheet and roast for 20 minutes.
  3. While the cauliflower roasts: in a medium saucepan over medium-low heat, add onion and cook until softened, about 10 minutes. Add saffron, cinnamon, fennel seeds, coriander seeds, crushed red pepper and salt and pepper to taste. Continue to stir and heat spices to release their flavor, about 5 minutes.
  4. In a mixing bowl, combine the roasted cauliflower with the onion and spice mixture, folding all of the ingredients together.
  5. Add lemon zest, currants, raisins and parsley and toss to combine.
  6. Transfer the salad to a serving dish. Top with walnuts (or pine nuts, if using) and additional chopped parsley if desired. Serve warm or at room temperature.
Recipe Notes

Adapted from Venetian Cauliflower recipe by David Tanis which appeared in the Food section of The New York Times, March 20, 2015.

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