Preheat oven to 400 degrees. Release the oils and fragrance of the saffron by placing it in a small bowl, pouring the boiling water over it, and allowing it to sit for about 5 minutes
2 teaspoons saffron, 1/3 cup boiling water
In a large bowl add the cauliflower, onion, olives, olive oil, bay leaves, and salt and pepper. Pour the infused saffron water over the mix in the bowl and mix together well with your hands, coating the cauliflower with the oil and spices.
1 head cauliflower, 1 red onion, 1/2 cup green olives, 4 tablespoon olive oil, 2 bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper
Spoon the mixture into an 9 x 11 inch baking pan and cover with foil. Bake for a total of 40 to 45 minutes, stirring the mixture after 20 minutes and placing the foil back on to cover for another 20 minutes. Cauliflower should be fork tender, but not mushy.
Remove the cauliflower from the oven, uncover, and allow to cool for about 5 minutes. Stir in the parsley and adjust the salt and pepper if you would like more. Serve warm.
4 tablespoons chopped parsley
Notes
**Want more like this? Subscribe to ourSunday newsletterto get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!