cauliflower with saffron, pinenuts and raisinsrating:
1 medium cauliflower, broken into small florets (keep the smallest leaves)
3 tbsps olive oil
1 large spanish onion, thinly sliced
50 strands of saffron, infused in 4 tbsps boiling water
3 tbsps pinenuts, lightly toasted
64g raisins, soaked in warm water
salt and black pepper
heat olive oil in heavy saucepan till hot but not smoking, then add onion with a pinch of salt. Turn heat to low, and cook very slowly, stirring regularly, for 15-20 minutes until golden in colour and sweet to smell. Remove from the heat, drain the onions and keep the oil.
set the same pan over high heat, and add back the olive oil. When hot, add cauliflower and leaves. Fry until cauliflower beings to colour, then add onions, saffron infused water, pinenuts, and drained raising. Give everything a good toss, and cook for 5 mins until water has more or less evaporated. Season and serve.