cauliflower with saffron + pine nuts + sultanas | an adapted recipe from ‘moro, the cookbook’

The River and Wren markets were on in Wagga over the weekend. Cork Daddy and I took the girls for something to do and were really impressed. So many stalls selling local, homemade goodies; there was something for everyone. From sweet treats and health foods to wall hangings, baby clothes and jewellery, the show ground was packed.

Apart from the sausage rolls and mini cinnamon donuts from Quinty Bakery (oh so good) this purple cauli caught my eye. Have you ever seen a better looking vegetable?


Knowing my love of cookbooks, my sister Case brought back ‘Moro, the cookbook’ from her recent stint living in Vienna for uni. I had this cookbook in the back of my mind when buying this cauliflower, knowing in my bones it’d have a good recipe for the often underused vegetable, making it the star of the show. And luckily, I was right.

I love the sweetness that the sultanas bring to this salad and teamed up with a piece of grilled chicken, it makes for a lovely meal that’s a little bit different. I’ve made a few small changes whereby I’ve replaced the regular white cauliflower with a purple one and have used sultanas instead of raisins. I’ve also bulked the dish up with some brown rice, serving it with fresh parsley (from my good friend, Jules’ herb garden) and a dollop of natural yoghurt.

Don’t be scared of trying out new things in the kitchen. Some recipes seem to work and others don’t. This one does. It really did it for me and Cork Daddy enjoyed it too.

Can’t wait for the markets to come back in November. Wonder what’ll grab my eye?


cauliflower with saffron + pine nuts + sultanas
(an adapted recipe from ‘moro, the cookbook’)

1 x medium sized cauliflower, chopped in to florets and reserving the smaller inner leaves
1 x large Spanish onion, thinly sliced
1/3 cup of pine nuts, lightly toasted
A pinch of saffron*, infused in 3 x tablespoons of boiling water
1/3 cup of sultanas, soaked in 3 x tablespoons of boiling water
3 x tablespoons of olive oil
Salt and freshly cracked pepper
1 x microwaveable brown rice cup**, heated in the microwave according to packet instructions
Fresh flat leaf parsley, finely chopped, to serve
A dollop of natural yoghurt, to serve

  • Toast your pine nuts in a dry fry pan (being careful not to burn) and set aside.
  • Add your saffron threads to 3 x tablespoons of boiling water and leave to infuse.
  • Soak your sultanas in 3 x tablespoons of boiling water and set aside.
  • Add the cauliflower florets and inner leaves to a large saucepan of boiling, salted water. Let it come back up to the boil and blanch for one minute before straining the cauliflower and setting it aside.
  • Meanwhile, add the olive oil to a fry pan and once hot, add the onions and a pinch of salt. Stir to coat in the oil and then turn the heat down to very low and let the onions cook for 15 minutes (keeping a close eye so as not to let them burn and stirring with a wooden spoon often).
  • Next, remove the cooked onions from the fry pan and set aside, leaving the olive oil in the fry pan.
  • Add the cauliflower to the oil and fry for a couple of minutes until you start to see the cauliflower browning on the outside.
  • Pour in the pine nuts, the strained sultanas, onions, saffron infused water and cooked brown rice to the cauliflower and cook for another couple of minutes until the water from the saffron has evaporated. Season well with salt and pepper.
  • Spoon in to a serving bowl, sprinkle the fresh parsley over the top and serve with some natural yoghurt.

Lo’s tips

  • *Did you know that saffron is worth more per kilo than gold? I know it’s expensive but a little goes a long way. You only need a pinch.
  • **I use the Sunrice cups which cook in the microwave easily.
  • This salad is delicious served with some grilled chicken breast seasoned with salt and freshly cracked pepper and cooked in a dash of olive oil.








If you make this salad, please leave your comments below. xx

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