Saffron Cauliflower

Very delicious! It hasn't quite reached the glorious heights of Mark Bittman's Roasted Cauliflower with Raisins and Vinaigrette, but still it's really good, and I will definitely be making this again.

The photo was actually misleading - it must have been taken before the cauliflower baked as there is no way that the red onion could look so crisp after being in the oven for 45 minutes. That said, I am actually glad for it, as I can't stand raw onions.

I was also slightly worried the green olives would be too strong and too sour against the cauliflower - baking lessened and blended the intensive flavours favourably.

We served this as part of a mezze platter together with Chicken Wings with Cumin, Lemon and Garlic, Beetroot with Yoghurt, Coconut Prawn Skewers and some Turkish flatbread, and it was great! Plus extra bonus points for the fact that you can easily prepare this in advance and then serve at room temperature!