Saffron Cauliflower Rice Salad

She's bringing the good vibes

Soph here!

I’ve been busy working on a very exciting project which I can’t wait to share in the not too distant future. It has meant however that Ad has been more on the newsletter, and I’ve missed you all, so today as he works on a very fun book shoot (more on that too soon) I am taking over.

We’re going veggie (obvs) and sharing style (double obvs) because why not! We cooked this cauliflower salad as a side to a catering job we did in January and it went down a storm.

There are a few different elements, the majority can be made in advance, so its FABULOUS for having people over - I mean if you’re going to crack out the saffron do it with loved ones right?

One of my favourite things about working in food is that you can always learn something new and this salad is no exception. Rom, one of our core team of fabulous freelance chefs, who work with us on events and weddings, suggested we cook the rice in the oven for this salad and wasn’t she right - it comes out PERFECTLY.

Her trick is double water to rice, cover tightly with foil and cook at 220C/200C Fan for 25 minutes. Genius.

The salad serves 4 people as a main or 6 as a side - would be banging with some fried halloumi, a roast chicken or even some seared steak!

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In other news, two/three of my brothers and Ad are running a marathon this May for Brainstorm charity which is a charity very close to our hearts having lost two family members to a brain tumour last year. If you’d like to hear about what they’re doing check out here. For my part, I am thinking of doing a foodie raffle, or similar (bake sale?) to help raise funds if people are keen - would a night babysitting Rudy be a good bonus prize haha??

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Saffron Cauliflower Rice Salad
Serves 4-6
Takes 55 minutes

1 large cauliflower
1 tbsp ground turmeric
1 tbsp smoked paprika
3.5 tbsp extra virgin olive oil , plus a drizzle
200g basmati rice
big pinch of saffron fronds (roughly 1/2 tsp)
1 cinnamon stick
50g salted butter
2 onions - red or brown work
4 tbsp tahini
small bunch of herbs - we like a mixture of dill and parsley
1 lemon
splash of apple cider or white wine vinegar (optional)
small punnet of green olives (go for a flavour here if you like - cumin + lemon for instance!)
handful of pomegranate seeds (optional but adds to the extra vibe)

Heat your oven to 220C/200C Fan.

Cut the cauliflower into medium florets (roughly chop the stalk), toss on a large roasting tray with the turmeric, smoked paprika, 1.5 tbsp oil and some seasoning then spread into a roughly single layer to roast evenly. Set aside.

Rinse the rice thoroughly in a bowl of cold water until the water turns clear, drain and tip into a small roasting tin. Pour over 400ml cold water, stir in the saffron fronds, cinnamon stick and a big pinch of salt. Cut the butter into cubes and dot amongst the rice then cover the tin tightly with foil.

Put both the rice and cauliflower into the oven for 25 minutes, until the cauliflower is tender and a little caramelised and the rice fluffy and cooked through. Leave both to cool.

Meanwhile, finely slice the onions, scrape into a frying pan along with the remaining 2 tbsp olive oil and a pinch of salt. Cook over a low-medium heat, stirring occasionally until soft and collapsed - around 20 minutes. Once soft, you’re going to turn up the heat and cook, stirring regularly for a further 10 minutes until caramelised.

For the green tahini dressing, add the tahini, half the herbs (stalks and all), the zest and juice of the lemon and 50ml water to a blender or food processor and blitz until a smooth drizzling consistency, it may needs a splash more water. Season to taste with salt and pepper and if you like more acidity a splash of vinegar too.

All of this can be done in advance and kept in the fridge, just bring out to room temp before serving - the tahini dressing will set up a bit in the fridge, so stir through a splash of water to loosen.

To serve, cut up the olives and roughly chop the remaining herbs (stalks and all). Mix both through the rice, (fluffing with a fork and discarding the cinnamon stick), along with the caramelised onions and a drizzle of oil. Fold through most of the cauliflower, season to taste then spoon onto a large serving platter. Top with the remaining cauliflower, drizzle over the green tahini dressing and scatter over the pomegranate seeds, if using.

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