Saffron-'Smothered' Cauliflower | Saveur
Cookbook author Clifford Wright serves this Sardinian dish as an accompaniment to lamb and eats the leftovers as antipasto.
Ingredients
- 1-2 lb. head cauliflower, trimmed and cut into 6 wedges
- <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
- Pinch of saffron threads crumbled in a mortar with 1/2 tsp. salt
- 10 imported green olives, pitted
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