Total Time
45mins
Prep 20 mins
Cook 25 mins

From Food Network Magazine.

Ingredients Nutrition

Directions

  1. Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoons salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
  2. Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.
Most Helpful

Made this for a snack to eat while watching football, and we really enjoyed it. Our lemon was very large so I only used 1/4 of it. The lemon flavor still came through. Really loved the dusting of kosher salt at the end....especially since I ate it as a snack! Like saffron popcorn!! Thanks for sharing. Made for Football Pool Summer 2014 at yuku.

breezermom September 21, 2014

This was a few more steps than just roasting, but worth it! I used some broccoli too and it turned out nice. I enjoyed the lemon, it gave an extra touch. Thanks!

Sharon123 June 02, 2014