CAULIFLOWER WITH SAFFRON AND PINENUTS

Above: CAULIFLOWER WITH SAFFRON AND PINENUTS

Ingredients

1 medium cauliflower

3 tbsp olive oil

1 large leek, washed and thinly sliced

Good pinch saffron, soaked in 4 tbsp boiling water

2 tbsp lightly toasted pinenuts

50g sultanas

Salt and pepper

Method

Divide the cauliflower into bite-sized florets and steam until just tender. Cool. Soak the sultanas in some hot water to plump up.

Heat the oil in a large frying pan and cook the leek slowly and gently. Drain, but keep the oil.

Put the oil back in the pan and add the cauliflower. Fry until golden.

Stir in the leek, pinenuts, saffron and its soaking water, and the drained sultanas. Season well and cook for another 5 minutes to drive off the liquid. Serve hot or at room temperature.