Cauliflower and Saffron Salad

Cauliflower is an underrated vegetable that comes into its own when roast; gone is any hint of a soggy, waterlogged vegetable and instead enjoy a smoky ‘bite’. To contrast with this, sweetness is added in the form of roast red onion and currants whilst the toasted almonds add crunch though hazelnuts work equally as well. Recipe from Chalet Savoie Faire cookery school.


Category:  Starters & Salads Vegetarian Accompaniments  - 


For 6 Serving(s)


  • 700g cauliflower, cut into small florets
  • sea salt & freshly milled black pepper
  • 1 red onion
  • 1/2 cup flat leaf parsley, roughly chopped
  • 1/2 cup unsalted almonds
  • 1/2 tsp saffron
  • 1tbsp boiling water
  • 3tbsp olive oil
  • 2tbsp red wine vinegar
  • 2tbsp currants
  • sea salt & freshly milled black pepper

Cauliflower and Saffron Salad Directions

  1. Preheat oven to 180C/ fan forced 160C.
  2. On a baking tray spread out the florets of cauliflower, sprinkle with olive oil and season with salt and pepper; bake until cooked through and golden in colour and allow to cool. Spread the almonds over a tray and roast for 5 minutes or until golden in colour; chop coarsely and set aside.
  3. Chop the red onion finely and set aside.
  4. Dressing: Place the saffron and boiling water in a small bowl and let stand for 5 minutes. Whisk in the vinegar, oil, salt and pepper, then currants.
  5. Place the cauliflower into a large bowl, sprinkle with dressing, add parsley, onion and mix through. Pour on a large serving plate and sprinkle with the almonds and serve.