Whole Roasted Cauliflower with Saffron Butter and Almonds
Andi Healey
Web Manager
There is a moment, when you carry a whole roasted cauliflower to the table, when everyone stops talking. It arrives golden and glistening, smelling of saffron and brown butter, scattered with toasted almonds and jewelled with pomegranate seeds. It looks like it belongs in a restaurant. The secret is that it is one of the most forgiving things you can cook.
This recipe works equally well as a vegetarian centrepiece or as a spectacular side dish alongside roast lamb. The saffron butter is basted over the cauliflower as it roasts, building up a deep, burnished crust. Underneath, the florets steam in their own moisture, becoming tender and sweet. The almonds add crunch; the pomegranate cuts through the richness with a little sharpness and colour.
You will need a good heavy casserole or roasting dish with a lid for the first stage of cooking. A Le Creuset Signature Round Casserole is ideal here: it holds heat evenly, the lid traps steam to get the cauliflower tender before the glaze caramelises, and it goes straight from oven to table.
Ingredients
- For the Cauliflower
- 1 large whole cauliflower, outer leaves removed but base leaves kept on
- 2 tbsp olive oil
- Flaky sea salt and black pepper
For the saffron butter
- A generous pinch of saffron threads (about 20 threads)
- 2 tbsp boiling water
- 80g unsalted butter
- 1 tbsp honey
- 2 cloves garlic, finely grated
- Zest of 1 lemon
- 1 tsp ground cumin
- Half a tsp smoked paprika
To finish
- 60g flaked almonds
- Seeds from half a pomegranate
- Small bunch of flat-leaf parsley, roughly chopped
- Extra lemon juice, to taste
Method
- Preheat your oven to 200°C fan (220°C conventional / Gas 7). Steep the saffron threads in the boiling water for 10 minutes while you prepare everything else. The water will turn a deep amber yellow.
- Melt the butter in a small saucepan over a medium heat and let it cook for two to three minutes until it turns golden and smells faintly nutty. This is brown butter, and it will transform the flavour of the glaze. Remove from the heat, add the saffron water (threads and all), honey, garlic, lemon zest, cumin, and smoked paprika. Stir well and season generously.
- Trim the base of the cauliflower so it sits flat. Place it in your casserole dish, drizzle with olive oil, and season all over with salt and pepper. Spoon a third of the saffron butter over the top, letting it run down the sides and into the florets.
- Put the lid on the casserole and roast for 40 minutes. The steam inside will start to cook the cauliflower through.
- Remove the lid. Baste the cauliflower with another third of the saffron butter. Return to the oven, uncovered, for 25 to 35 minutes, basting once more halfway through, until the exterior is deeply golden and caramelised and a skewer slides through the centre without resistance.
- While the cauliflower finishes roasting, toast the flaked almonds in a dry frying pan over a medium heat for two to three minutes, tossing frequently, until golden. Watch them carefully; they go from perfect to burnt quickly. Tip onto a plate to cool.
- When the cauliflower is ready, drizzle over any remaining saffron butter and squeeze over a little lemon juice. Scatter with the toasted almonds, pomegranate seeds, and chopped parsley. Bring the whole casserole to the table.
Chef's Tips
- Make ahead: The saffron butter can be made a day in advance and kept in the fridge. Bring back to room temperature before using.
- Nut-free: Skip the almonds and use toasted pumpkin seeds instead for a different kind of crunch.
- Serving suggestion: Serve with a herby yoghurt sauce (Greek yoghurt, garlic, mint, lemon) and warm flatbreads. Or alongside roast lamb and Jersey Royals for a show-stopping Easter spread.
- Leftovers: Cold roasted cauliflower is excellent sliced and layered into a sandwich with tahini and pickled vegetables.
- Choosing your cauliflower: Look for a large, dense head with tightly packed curds and no brown patches. A 1kg cauliflower is ideal for this recipe.
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