Ingredients
Directions
Heat a large stovetop pan over medium-high heat. Add the cauliflower and cook for 2 minutes to char slightly, stirring occasionally.
Add the vegetable broth, cover pan, and cook for 3 minutes or until the cauliflower is tender.
Add the saffron and ¼ cup of warm water to a small bowl. Set aside.
Remove the lid and add the garlic, rosemary, and saffron water mixture, cooking for an additional minute. If you need even more vegetable broth or water, add 1–2 tablespoons at a time just to deglaze the pan.
Remove from the heat, stir in the smoked paprika, sherry vinegar, chickpeas, parsley, and lemon juice.
Taste for salt and pepper, add if desired.
Transfer the saffron cauliflower mixture to a bowl. Serve warm or refrigerate overnight to let the flavors develop.
Chef's Notes
Substitutions
Use fresh thyme or oregano in place of fresh rosemary.
Instead of chickpeas, use another white bean of choice.
Substitute cilantro or chives for parsley.
Prep Ahead
Cut the cauliflower into florets ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Storage
Store saffron cauliflower leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Heat a large stovetop pan over medium-high heat. Add the cauliflower and cook for 2 minutes to char slightly, stirring occasionally.
Add the vegetable broth, cover pan, and cook for 3 minutes or until the cauliflower is tender.
Add the saffron and ¼ cup of warm water to a small bowl. Set aside.
Remove the lid and add the garlic, rosemary, and saffron water mixture, cooking for an additional minute. If you need even more vegetable broth or water, add 1–2 tablespoons at a time just to deglaze the pan.
Remove from the heat, stir in the smoked paprika, sherry vinegar, chickpeas, parsley, and lemon juice.
Taste for salt and pepper, add if desired.
Transfer the saffron cauliflower mixture to a bowl. Serve warm or refrigerate overnight to let the flavors develop.