Saffron-Roasted Cauliflower with Garlic-Stuffed Olives and Currants

This saffron-roasted cauliflower is a warmly spiced, sweet-savory side dish inspired by Middle Eastern mezze. Roasting the cauliflower uncovered concentrates flavor and encourages caramelized edges, while currants add gentle sweetness and garlic-stuffed olives provide briny depth. The dish is equally good served warm or at room temperature, making it well suited for make-ahead meals and shared tables.

Tweaked from Plenty

QUANTITY AND INGREDIENTS

1 ½ tsp saffron threads

⅓ cup boiling water

1 medium cauliflower, cut into medium, bite-sized florets

1 large red onion, very thinly sliced (use mandoline slicer)

⅔ cup dried currants

½ cup garlic-stuffed green olives, cut lengthwise in half

4 tbsp olive oil

2 bay leaves

Salt and freshly ground black pepper

4 Tbsp roughly chopped parsley

SPECIAL EQUIPMENT

Heatproof small bowl or cup – for blooming the saffron

Mandoline slicer with safety guard

Large mixing bowl – to evenly coat vegetables with saffron liquid and oil

Large rimmed sheet pan or shallow roasting dish – allows vegetables to spread out for proper browning

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe.

2. Gather all your ingredients and necessary equipment.

3. Begin by blooming the saffron.

GET COOKING

1. Preheat the oven to 400 degrees F.

2. Place the saffron threads in a small bowl and pour over the boiling water. Let infuse for 1 minute, then transfer the saffron and its liquid to a large mixing bowl.

3. Add the cauliflower, red onion, currants, garlic-stuffed olives, olive oil, bay leaves, salt, and black pepper. Mix well with your hands to evenly coat everything.

4. Transfer the mixture to a medium ovenproof dish and spread in an even layer.

5. Roast uncovered for 25 to 30 minutes, stirring once halfway through, until the cauliflower is tender and the edges are browned and lightly caramelized.

6. Remove from the oven and discard the bay leaves. Allow to cool slightly, then stir in the parsley. Taste and adjust seasoning as needed.

7. Serve warm or at room temperature.

CULINARY TIPS

1. Saffron is the world’s most expensive spice, often costing $10–20 per gram, but a tiny pinch flavors an entire dish. Bloom the saffron in hot water to extract both color and aroma before mixing with the vegetables.

2. Roast uncovered to allow moisture to evaporate, which promotes browning and prevents steaming.

3. Cut cauliflower into similar-sized florets so everything cooks evenly in 25–30 minutes.

4. Stir once halfway through roasting to expose new surfaces to heat and encourage even caramelization.

5. Add parsley at the end to preserve its freshness and contrast with the warm spices.

**NUTRITION NOTES**

1. Cauliflower is rich in fiber, vitamin C, and phytonutrients that support gut and immune health.

2. Currants contribute natural sweetness and polyphenols without the need for added sugar.

3. Garlic-stuffed olives provide monounsaturated fats and savory intensity, allowing the dish to stay satisfying with modest added oil.

4. Olive oil supports cardio-metabolic health and helps carry fat-soluble antioxidants from saffron and vegetables.

5. This dish is naturally plant-based, dairy-free, and gluten-free, aligning well with Mediterranean and MIND dietary patterns.