Cauliflower with Saffron Recipe
Dwarfs don't often refer to books but this recipe is a lift from the wonderful Moro Cookbook by Sam and Sam Clark. A few modifications have been made including substituting almonds for pine nuts - devilishly expensive you know and removing the onion as I wanted this as a side with a bit less substance than the original. One might think it strange that a dwarfish recipe should include such a vegetable given that it seems a bit like elfish mischief but remember, dwarfs are not orcs. They are natural foodies.
Ingredients
- One small cauliflower
- A good pinch of saffron
- A handful of raisins
- 25g of flaked almonds
- 1 tbsp olive oil for cooking
- 50ml water
Method
Pour the 50ml warm water into a bowl and add the saffron strands, stir them and allow to infuse for about 20 minutes.
Meanwhile, soak the raisins in warm water also for about 20 minutes so that they swell and fatten.
Remove the core from the cauliflower and cut off the florets into decent sized chunks. Blanch these in boiling water for about a minute and then drain and set aside.
Heat the 2 tbsp olive oil in a pan in the oven until hot, add the flaked almonds and fry until golden, stirring frequently and being careful not to allow them to burn
Reduce the heat and add the cauliflower florets and stir for a couple of minutes and then add the raisins and saffron water and turn the florets to absorb the yellow colouration.
When about half of the liquid has evaporated take off the heat and sprinkle over a pinch of salt. This is now ready to serve.
Observations
Pine nuts would add a nice flavour but as they are it is a great side dish, even for an elf and as long as there is plenty of meat to keep it company, it should be good for a dwarf.
Source:The Moro Cookbook, Sam & Sam Clark, Page 236.
