Jamie Magazine
By Pippa Kendrick
Ingredients
50g pine nuts
1 large head of cauliflower
300g Brussels sprouts
50g raisins
12 strands of saffron
2 tbsp olive oil
2 tbsp garlic oil
Method
Bulk up your traditional Brussels sprouts with some cauliflower – the spice and roasting brings out their natural sweetness
- Preheat the oven to 200°C/400°F/gas 6.
- Place the pine nuts on a baking tray and roast in the oven until golden, set aside to cool down.
- Trim the outer leaves and base from the cauliflower, then cut into small florets.
- Trim the ends from the Brussels sprouts and slice in half, keeping hold of the loose leaves.
- Cover the raisins in boiling water, leave for about 20 minutes, then drain and set aside.
- Place the cauliflower florets and sprouts in a large roasting pan, scatter over the saffron threads, then pour over 2 tablespoons each of the olive and garlic oils. Season well and mix together gently.
- Roast for 25 to 30 minutes, until the florets and sprouts are tender and starting to caramelise. You may find that the loose sprout leaves start to really crisp up; don’t be alarmed, it adds a lovely smoky element to the overall flavour.
- Transfer the roasted cauliflower and sprouts to a serving bowl and add the pine nuts and raisins. Season to taste, then give the whole mixture a gentle stir to ensure everything is combined and coated in the saffron oil, and then serve.
Tags
