Roasted Cauliflower and Sprouts
50 g pine nuts
1 large head of cauliflower
300 g Brussel sprouts
50 g raisins
12 strands of saffron
2 tbsp olive oil
2 tbsp garlic oil (or extra olive oil and lots of garlic!)
Preheat the oven to 200C.
Toast pine nuts until golden and set aside.
Soak raisins in boiled water for 20 minutes, then drain and set aside.
Trim cauliflower and cut into small florets.
Trim Brussels sprouts and slice in half.
Place the cauliflower and sprouts in a large roasting pan, scatter woth saffron threads and pour over the olive and garlic oils. Season and mix gently. Roast for 25Ė30 minutes, until tender and starting to caramelise. Any loose sprout leaves may start to really crisp up; donít worry, it adds a lovely smoky element to the dish.
Transfer roasted veg to a serving bowl with pine nuts and raisins. Season to taste, stir gently to combine and serve.