Saffron is an essential spice for some of Sweden’s most traditional and famous culinary treats, including Saffron buns, pancakes and various fish and seafood dishes. It is especially connected with Swedish Christmas recipes but in the New Nordic cuisine, it has found its way into many other dishes as it pairs beautifully with so many ingredients.

Cauliflower is one such ingredient as shown here in my delicious roasted cauliflower recipe topped with a rich saffron, citrus and chilli dressing and with a sprinkle of fennel and tarragon for an additional depth of flavour. You will love it as a purely vegetarian meal or paired with chicken.

Serves: 4    Total time: 55 min

INGREDIENTS

2 large cauliflowers
100 ml olive oil
2 tbsp light soya sauce
2 garlic cloves
3 tbsp fennel seeds
2 teaspoon turmeric
1 teaspoon chili powder or cayenne pepper
Salt and pepper

For decorating (optional)
Fresh tarragon leaves
Almond flakes

DRESSING
50 ml Greek yoghurt
100 ml mayonnaise
50 ml olive oil
½ g saffron
1 tbsp lemon juice
1 tbsp orange juice
Knife edge of hot chilli powder
Salt and pepper

METHOD DRESSING

1. Mix all ingredients together. Season with salt and pepper.

CAULIFLOWER MARINADE

1. Finely grate the garlic clove and mix with the other ingredients. Season with salt and pepper.

METHOD ROASTED CAULIFLOWER SALAD

1. Dry toast the fennel seeds, crush in a mortar and leave for later.

2. Cut the cauliflower into bite-sized pieces and add to a roasting dish. Pour over the cauliflower marinade and toss until evenly distributed.

3. Roast the cauliflower for 35-40 minutes, stirring every halfway.

4. Serve the roasted cauliflower with a generous amount of dressing and the toasted fennel seeds. For added flavour, decorate with fresh tarragon leaves and almond flakes (optional).