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


  • olive oil

  • 1 medium spanish onion finely sliced

  • sea salt

  • freshly ground black pepper to taste

  • 0.5 medium cauliflower cut into florets

  • 40 tips saffron in 2 tablespoons hot water

  • chicken stock with water

  • 3 tablespoons toasted pine nuts

  • 3 tablespoons raisins soaked in warm water for 5 minutes to soften


  • 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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