Sunday Supper: Bay Leaf and Saffron-Roasted Cauliflower

Serves 4.

Note: Serve this as is, or toss it into pasta and drizzle a little olive oil over it all (shells work well). This also suits colorful cauliflower (purple, orange) or romanesco. From "A Modern Way to Eat," by Anna Jones.

• 2 pinches saffron strands

• 1 large or 2 small cauliflowers, leaves broken off, head broken into medium florets, stalk roughly chopped

• 2 medium onions, peeled and finely sliced

• Crushed red pepper flakes, to taste

• 3 bay leaves

• Handful of raisins (golden ones are especially nice)

• Handful of almonds, roughly chopped

• Bunch of fresh parsley, roughly chopped

Directions

Preheat oven to 400 degrees.

Get a large, deep baking tray; add cauliflower, onions, chile flakes and bay leaves, and season with salt and pepper. Once saffron has steeped, pour in the saffron strands and their liquid, add the raisins and almonds, toss everything together, then cover the tray with foil and bake in the oven for 20 minutes.