Saffron and Honey

Roasted cauliflower with saffron yogurt

February 19, 2013 — cauliflower, Cumin, Fenugreek, greek yogurt, Olive oil, saffron, Sea salt, yogurt

This dish is a perfect marriage of the flavors of comfort foods, such as cauliflower cheese, and the sunny brightness of saffron.

It makes me reminisce about dusky summer evenings and eating outside, with the steam rising gently from your plate while you wait for it to cool and sip a strawberry lemonade…

Tips: I like to roast the cauliflower whole. However, if you have purchased it in florets, that’s perfectly fine too, just make sure each one is well-seasoned before placing on the baking sheet. If you happen to not like cumin – as subtle as it is here – feel free to omit it and substitute more fenugreek or something entirely different instead – like a smoky sea salt and espelette pepper.

If you like this dish, I know you’ll also love: Roasted cauliflower with za’tar.

Roasted cauliflower with saffron yogurt

You’ll need:

• one small head cauliflower (I used a green variety, but any is great), trimmed
• 5 T nonfat Greek yogurt (I am partial to Oikos for both taste and texture)
• 1 t saffron threads
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/2 fenugreek
• olive oil

1. Preheat oven to 350F. Line a baking sheet with foil and place cauliflower in the middle of the baking sheet. Rub with plenty of olive oil, salt, cumin, and fenugreek.

2. Roast for about 30 minutes uncovered, then wrap in foil and roast for 30-35 more minutes.

3. In the meantime, make the yogurt dressing: in a small bowl, combine 2 T of hot water with saffron threads, let steep and cool slightly. Mix in yogurt and season with plenty of salt, to taste. Refrigerate until you’re ready to serve.

4. Serve warm, with saffron yogurt on the side.