Venetian Cauliflower Recipe (2024)

In addition to increasing the amount of spice, I would recommend a trick from the Ottolenghi cookbook "Plenty," which features a similar dish: soak the saffron threads in a little bit (third of a cup) of hot water before adding the whole bit -- saffron and saffron-infused water -- to the cauliflower. Really ups the flavor. (He also suggests baking the cauliflower in a dish -- that takes longer but was really tasty. And he adds green olives!)

Terrific side - I made this with orange and green cauliflower for a color twist - it was a huge success!
Note: I plumped up the raisins and currents in a bit of dry sherry beforehand

Better to brown the cauliflower with a little oil on top of the stove Instead of blanching it; browning intensifies the flavor without letting in flavorless water.

Completely declicious! Entirely unnecessary to blanch the florets. Simply add them raw to the sauteed mixture in a large pan, add a tablespoon of water, toss to distribute and steam until florets are tender. Instead of 5 minutes, the dish will be completed in 10, and you will have one less pan to wash!

The saffron makes a big difference - worth the $$ because you use only a teensy pinch. But what a difference!

Instead of blanching, I microwaved the cauliflower for 3 minutes. I get the same results. This recipe is another keeper for our family. Thank you.

This was delicious. After adding the lemon zest, I also added the juice of the lemon. I doubled the spices. The leftovers were delicious cold the next day mixed in with some shredded red and napa cabbage.

I opened my fridge and found that I didn't have any golden raisins -- already knew I didn't have the currants -- but I did find some dried cherries, so I substituted the cherries for the currants and dark raisins for the golden variety. YUM! My family liked it better than the first time around with all the "correct" ingredients. The vegan in the household ate it as is; my husband and I tossed in matchsticks of leftover baked ham. It really was just about perfect, and so easy.

I sauteed the cauliflower until lightly brown in the olive oil. then added a quarter cup of water and steamed until desired tenderness. Removed with a slotted spoon and put into the serving bowl and kept warm. Then I mixed the saffron in the little bit of water remaining in the pan and continued with the recipe as stated. Depending on your serving bowl size you can either pour the sauteed onions, raisins, spices etc on top and mix in the bowl or return cauliflower to pan to mix.

Loved it. The only change I made was I cooked the cauliflower fully in the first step, the second time I made It. There's isn't enough sauce to finish cooking the cauliflower.

I would up the spice by 2x next time.

Next time I make it I will crush the fennel seeds in a grinder or else use ground fennel. I didn't have any golden raisins so I substituted dried cranberries which gave it a bright taste and color, especially nice when served as a Thanksgiving or Christmas side dish.

I agree that blanching the cauliflower is not the best way. I prefer to roast it in the oven for 20 minutes. The spice flavors are delicious.

Next time I make this I will follow the advice from the comments section; double the spice, don't blanch, and steep the saffron in a bit of water.

I'm wondering if there is a way for the flavors to be more spread out? Because it is basically dry in the pan, rather than a sauce it felt sporadic as I ate it. (Hope I'm making sense)

Quick and healthy and full of flavor. I didn’t change the ingredients, they were perfect. Notes: glad I added an extra minute when blanching cauliflower (possibly because my florets were a little larger). Also, I recommend using a Dutch oven for Step 2 because when adding cauliflower back into the mix in Step 4 and curving with a lid, I had to do a messy transfer out of my large (but lid-less) skillet.

Tried with a smaller amount of dried apricots and used Meyer lemon zest as well as lemon. Will roast cauliflower next time as others suggested… really tasty!!!

Used dried blueberries in place of currants because I’m an American. No ill effects 15 minutes after consumption. Good reviews from the spouse

Add a little lemon zest, more spices

Easy to steam cauliflower in large covered dish in microwave. Used colored cauliflower and increased spices per other voices. Great potluck dish because heat of finished dish doesn't much matter.

Really enjoyed this dish. Tips I employed: Cooked the florets in the microwave to soften (6 mins in mine), bloomed the saffron in warm water, used 1/2 c dried cherries rather than currants/raisins. Delicious over brown jasmine rice.

Delish! I also roasted cauliflower (with bit of cumin and salt) and doubled spices. Will add green olives next time for extra dimension, but it was terrific as written.

Was very tasty.

This may be intended as side dish but we served it as main and it was perfect for our taste buds made per recipe but for two minor tweaks. First, we steeped the saffron in just a tablespoon'ish of hot water to bloom the threads. Also, after having 'pine nut mouth syndrome' a decade ago that lasted 3 weeks, we avoid pine nuts unless we can get them from source that doesn't process in China. Having none in the kitchen, we subbed slivered almonds and it worked well.

Roasted at 400 for 20 minutes

Love the suggestions—just surprised no one suggested adding a can of rinsed chickpeas to turn this into a main dish. It worked well, blended right in. I doubled the spices (liberally), halved the raisins and next time will take others suggestions to add some turmeric and cumin, and roast or sauté the cauliflower instead of blanching (which was too fussy and too bland—they don’t absorb the spices). Overall a tasty, healthy meal.

Followed the recipe exactly (except I couldn't find currants so I used regular raisins and chopped them up). I made it as a side for Christmas dinner, served with beef tenderloin and roasted potatoes. This was everyone's favorite thing on the plate!

I liked this as is.