Cauliflower with saffron, pinenuts and raisins

If the white of the cauliflower reminds you of school then try this subtle saffron shaded version of the mis-understood vegetable.
What you need
1 medium cauli brokwn into florets.
1 large, thinly sliced onion.
40 strands of saffron in 4 tablespoons of boiling water.
3 tablespoons of toasted pinenuts.
75g of raisins soacked in warm water.
Good slupr of olive oil.
Salt and pepper.

What you do

Blanch the cauli for just a minute in boiling salted water.
Soften the onion over a low heat in oilve oil.Do this slowly over about 15 mins.
Remove the onion and then heat up oil and add the cauliflower florets until they begin to colour.
Add the onion, saffron-water, pinenits and raisons.
Stir and toss for about 5 minutes until the water has evaporated.
Season and serve.


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