Vegetarian mains
Saffron roasted Romanesco
The floral, honeyed-aroma of saffron adds lovely, subtle flavour to this dish of roasted Romanesco tossed with toasted walnuts, plump, sultanas and sweet-sour macerated red onion. Eat as a side, or as a simple vegetarian main tossed in a bowl with quinoa (or any grain) and sprinkled with tangy feta or goat's cheese.
Ingredients
- 1 small or ½ large red onion, finely sliced
- 1 tbsp red wine vinegar
- 1 tsp light brown or caster sugar
- good pinch saffron strands
- 1 Romanesco, cut into equal florets
- olive oil for drizzling
- 2 tbsp sultanas, soaked in water for 10 mins, then drained
- small handful toasted walnuts, roughly chopped
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6
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Step 2
Put the red onion, vinegar and sugar in a small bowl and leave to macerate.
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Step 3
Put the saffron in another small bowl and add 3 tablespoons of boiling water. Leave to infuse for at least 10 minutes.
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Step 4
Toss the saffron and liquid with the Romanesco florets in a baking dish, drizzle over a little olive oil and season.
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Step 5
Roast until just tender but still with some crunch, about 20 minutes, depending on your oven.
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Step 6
Mix with the macerated onion, sultanas and walnuts.