Saffron-‘Smothered’ Cauliflower

Name: Saffron-'Smothered' Cauliflower
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1-2 lb. head cauliflower, trimmed and cut into 6 wedges; 1 ⁄ 4 cup extra-virgin olive oil; Pinch of saffron threads crumbled in a mortar with 1/2 tsp. salt; 10 imported green olives, pitted

Serves
serves 6

SAVEUR EDITORS

(Cavolfiore Soffocato)

Clifford Wright serves this Sardinian dish as an accompaniment to lamb and eats the leftovers as antipasto.

Ingredients

1-2 lb. head cauliflower, trimmed and cut into 6 wedges
¹⁄₄ cup extra-virgin olive oil
Pinch of saffron threads crumbled in a mortar with 1/2 tsp. salt
10 imported green olives, pitted

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Instructions

Step 1

Preheat the oven to 350º. Toss the cauliflower pieces with the olive oil in a large bowl. Toss again with the saffron.

Step 2

Place the cut-up cauliflower in a large baking pan in a single layer. Sprinkle the olives around in the spaces between. Cover the pan tightly with aluminum foil so the stem can't escape, and bake until the cauliflower is tender, about 1 hour. Serve hot or at room temperature.

Preheat the oven to 350º. Toss the cauliflower pieces with the olive oil in a large bowl. Toss again with the saffron.
Place the cut-up cauliflower in a large baking pan in a single layer. Sprinkle the olives around in the spaces between. Cover the pan tightly with aluminum foil so the stem can't escape, and bake until the cauliflower is tender, about 1 hour. Serve hot or at room temperature.