Few strands of saffron
25 g raisins
5 green olives
5 black olives
25 g pine nuts
1 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper
Serves 2-4 (depending on how hungry you are)
Heat the oven to 180°. Soak the saffron in 150 ml hot water for 10 mins. Chop the olives, removing the stones, put into a bowl with the oil, vinegar, raisins, then check the seasoning, as I found the olives added enough salt to the dressing.
Cut the cauliflower into florets, put in a roasting dish and spoon the saffron mixture over, coating the cauliflower with the lovely yellow liquid.
Season with salt and pepper and cook until just starting to brown and the liquid has been absorbed. Add the pine nuts and cook until the cauliflower is soft and the pine nuts lightly toasted.
Pour the olive dressing over the cauliflower and mix thoroughly, ensuring the cauliflower is completely coated with the delicious dressing.