Back to Recipe Menu

Roasted cauliflower salad with a saffron & currant dressing


  • Preheat oven to 220°C fan forced (240°C normal).
  • Toss the cauliflower with oil in a large heavy-bottomed baking tray, spread out to an even layer and cook in the oven for about 10 mins until tender and golden, stirring a couple of times.
  • To make the dressing, soak the saffron in the boiling water for 5 mins. Then add the vinegar, 3 tbsp oil, the currants and seasonings. Whisk well and taste for balance.
  • Spoon the cauliflower onto a serving dish and scatter the red onion, parsley and almonds over the top. Then sprinkle the dressing over and serve warm or at room temperature as a starter or accompaniment.


  • 1 medium cauliflower, cut in small florets
  • extra virgin olive oil
  • ½ tspn saffron threads
  • 1 tbsp boiling water
  • 2 tbsp red wine vinegar
  • 2 tbsp currants
  • sea salt & freshly ground pepper
  • 1 red onion, very finely sliced
  • ½ cup Italian (flat leaf) parsley leaves
  • ½ cup almonds, toasted & then coarsely chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm