Cauliflower and saffron gratin

AT A GLANCE

  • Serves 4 people

"This dish just screams of the food of the sun," says Young. "Cauliflower cooked with saffron until it's beautifully sweet, topped with Reggiano and crumbs and baked until golden."

  • 200 ml chicken stock, plus extra for topping up
  • Pinch of saffron threads
  • 1 small cauliflower (about 650gm), trimmed, cut into florets
  • 40 gm finely grated Parmigiano-Reggiano
  • 30 gm dried coarse breadcrumbs
01   Preheat oven to 200C. Bring stock and saffron to the boil over medium-high heat in a saucepan large enough to hold cauliflower, add cauliflower, season to taste, reduce heat to medium and simmer until cauliflower is tender but not mushy (5-6 minutes; top up with extra stock if necessary). Remove cauliflower with a slotted spoon, shake off excess liquid and transfer to a 1.5-litre gratin dish. Continue simmering stock until reduced to a glaze (2-3 minutes), then pour glaze over cauliflower, season to taste and mix well to combine. Scatter Parmigiano-Reggiano and breadcrumbs over and bake until golden (10-12 minutes). Serve hot.

Topics:

SAFFRON, FRENCH, AUTUMN, CAULIFLOWER, SIDE DISH, PARMESAN, CHEFS' RECIPES

Recipe:

DAVID YOUNG, CAFE NICE, SYDNEY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

May 2013

May 2013

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