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The much maligned cauliflower, takes on a new glory in this simple dish, the perfect accompaniment to any exotic meal.



  • 1.

    Heat a little olive oil in a saucepan.

  • 2.

    Add the sliced onion with a little sea salt and fry for a few minutes, stirring constantly.

  • 3.

    Add the cauliflower together with the saffron and stock or water to reach about half way up the cauliflower.

  • 4.

    Leave the cauliflower for about 5 minutes to cook and allow the juices to reduce down.

  • 5.

    When the juices are low, add the pine nuts and raisins with pepper to taste.

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Andrew Graham

Chardonnay, Pinot Noir and Pinot Gris are the best wines to pair with Cauliflower with Saffron.


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