Jewelled saffron cauliflower

  • Prep: 10m
  • Cook: 5m
  • Serves: 4

The humble cauliflower has had a bit of a comeback over the last couple of years. No longer is it confined to over-cooked cheese sauce. We’ve realised it has so much more potential. This dish is the work of moments and a really colourful, festive addition to a winter feast.


  1. Chop the cauliflower into chunks and put it in a food processor. Pulse until the cauliflower is finely chopped and resembles rice.
  2. Heat the olive oil in a large frying pan then tip the cauliflower into the pan and give it a stir. Pour over the saffron strands and their water (the water helps bring the colour out) and fry for 3-4 minutes until the cauliflower is golden yellow and just cooked. Season well with salt.
  3. Remove from the heat and stir in the pomegranate, pumpkin seeds and parsley. Serve immediately.


All to be sourced organic where possible

  • ½ large cauliflower (approx. 500g)
  • 1 tbsp olive oil
  • Large pinch of saffron, crumbled into 1 tbsp of hot water
  • 100g pomegranate seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp parsley, chopped
Kathy Slack

Kathy Slack

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