Mediterranean cauliflower

Ingredients for 4 servings:

• 1 cauliflower, cut into small florets
• 1 ½ tsp saffron threads
• 2 onions, red, in rings
• 120 g sultanas
• 120 g green olives, pitted, halved lengthwise
• 4 tbsp olive oil
• 2 bay leaves
• some salt
• some black pepper, ground
• 5 tbsp flat-leaf parsley, coarsely chopped
• some sesame paste (tahini)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

a cold starter or warm side dish to fish or tofu from the combi steamer

If the sultanas are very hard, soak them in a little water and drain. Place the cauliflower, onion rings, sultanas, olives, oil, bay leaves and salt/pepper in a casserole dish or a closed GN container. Put the saffron in a small bowl and pour over 40 ml of boiling water. Let it steep for 1 minute. Pour the saffron mixture over the cauliflower and mix. Set the following cooking steps in the combi steamer: 1. Steam at 100°C/10 mins. Then stir well. 2. 140°C/80%/approx. 10 mins. until the cauliflower is cooked but still firm to the bite. If you don’t have a combi steamer, you can steam for another 10 minutes at 100°C. This will give you a little more stock in the container. Let it cool briefly, stir in the parsley, season again with salt/pepper if desired and drizzle with a little tahini. The cauliflower pairs well with fried fish or, for vegetarians, with fried smoked tofu. It can also be served cooled as an appetizer.