Venetian Cauliflower

1. 1

   Cut cauliflower in half from top to bottom, then remove the core.

2. 2

   With a paring knife, cut into very small florets of equal size.

3. 3

   Blanch florets in boiling water for 2 minutes.

4. 4

   Cool in cold water and drain.

5. 5

   Put olive oil in a wide skillet over medium heat.

6. 6

   Add onion and cook, stirring, until softened and lightly browned, about 10 minutes.

7. 7

   Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper.

8. 8

   Season well with salt and pepper.

9. 9

   Add lemon zest, currants, raisins and cauliflower florets.

10. 10

    Toss with wooden spoons to distribute.

11. 11

    Cover with a lid and cook for about 5 minutes more, until cauliflower is tender.

12. 12

    Transfer to a serving dish and sprinkle with pine nuts and parsley.

13. 13

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.