Oh so tasty…Saffron, Sweet Onion, Cauliflower and Carrots


Crispy Moroccan Chicken


I’m always on the lookout for recipes make the most of everyday vegetables. The type of recipes that make vegetables “victorious”, the standout course on the family feasting table. A good indication of whether a new dish was a success, is when my children ask for seconds, as was the case with their Grandmother’s Garlic Veggies on Monday night. Saffron, Sweet Onion, Cauliflower and Carrots, is another veggie dish that also had everyone reaching our for more. This was despite initial protestations from a couple from my children at the inclusion of dried currants. The only mistake I made was not doubling the recipe, because it was so popular. Inspiration for this dish – which formed part of last night’s dinner – came from the Moro cookbook, by husband and wife culinary team Sam and Sam Clarke. 

The key flavouring comes from saffron and I do encourage you to use this rather than turmeric in order to achieve the subtle yet aromatic flavour and appetising soft yellow hue of this spice. If you don’t have any saffron, buy several packets on your next grocery shop and then try out this recipe. It’s worth the wait. 

Keep to the recommending cooking times for the onions and when blanching the veggies. I was momentarily distracted, refitting a Thomas the Tank Engine motorised carriage with new batteries, leaving the cauliflower in for too long. Not a good move, as this overcooked some of the smaller florets which then fell apart when tossing the ingredients together. Pay attention to the clock. 

Last night I served Saffron, Sweet Onion, Cauliflower and Carrots as a side to Roasted Moroccan Chicken and Cardamom Cinnamon Rice with plain yoghurt. However, it would also make a very satisfying main meal, especially with the addition of yoghurt and perhaps some toasted Lebanese bread. 

 Saffron, Sweet Onion, Cauliflower and Carrots to serve 6 people. 

Ingredients
1 medium head of cauliflower – remove the thick outer leaves but keep the soft, lighter green inner fronds. Cut the cauliflower into bite sized florets. 
4 – 6 baby carrots depending on size, sliced diagonally into bite sized pieces
3 tablespoons extra virgin olive oil
1 Spanish onion thinly sliced
sea salt and black pepper
2 decent pinches of saffron threads
boiling water
3 tablespoons dried currants

Put the saffron thread and currants in a cup with 4 tablespoons of boiling water and allow to steep while you take care of the rest of the recipe. 

Put a large pot of salted water on to boil. Meanwhile, in a separate deep frypan or saucepan, heat the olive oil until hot, but not smoking. Add the Spanish onion and a couple of pinches of salt and immediately reduce the heat to low. Gently fry for 10 – 15 minutes, stirring occasionally. You may think this is an unnecessary step that can be sped up by increasing the heat, correct? Resist the urge to do so. Cooking the onion in this way will result in soft, sweet strands and is worth the effort. Once the onion has cooked, remove with a slotted spoon and set aside. 

When the water is bubbling rapidly, add the carrots and after 1 minute, add the cauliflower. Put on the lid and blanch for an additional minute. The carrots require 2 minutes in the water, the cauliflower just 1 minute. Drain the veggies in a colander and set aside. 

Heat up the olive oil in which the onion was cooked and add the cauliflower and carrots. Using a metal spoon, turn gently until they change colour which should take about a minute, then add the saffron, currants and the soaking water. Give the pan/pot a little shake to combine. Grind over sea salt and black pepper to taste and serve.