Helen Graham's Saffron Cauliflower with Cranberry Chilli Oil

The ultimate impressive dish to share with family and friends, whether they're veggie or not.

Done in 1 hour

Serves 8-10

Dish by Guest Contributor

Ingredients

For the tahini sauce

2bulbs garlic

2 tspolive oil

200gtahini

120gwater

2lemons, zest and juice

1 tspsalt

For the cauliflower

2cauliflower heads

2 pinchessaffron

4 tbspolive oil

1 tspsalt

For the cranberry chilli oil

250mlolive oil

4shallots, finely sliced

6cloves garlic, finely sliced

100gdried cranberries, roughly chopped

2 tbspAleppo chilli flakes

2 tbsp black sesame seeds

2 tbspwhite sesame

2star anise

2cinnamon sticks

2 tspsweet smoked paprika

2 tspchipotle paste

1 tbspsoy sauce

1 tbspmaple syrup

1/2 tspsalt

Ex Bubala chef Helen Graham shares a festive centrepiece with us, and just look at it! She says: 'Helen here! For me saffron is the ultimate indulgence for the festive period and one that pairs perfectly with cauliflower. What makes this recipe super fun is the addition of cranberries into the chilli crisp, adding a sweet sour tang to this really luxurious dish.'

Method

Preheat oven to 180C. Cut off the top of the garlic bulb, drizzle over the oil and wrap tightly in foil. Roast for 45 mins until completely soft, set aside to cool. Once cool, mash to a paste with a fork and then combine with the remaining tahini sauce ingredients and whisk to combine. Increase the oven to 230c fan.

Bring a large pan of water to the boil with the saffron and season with 1 tsp salt. Trim the out leaves off the cauliflower but leave on a few - these are delicious when they crisp up. Submerge the cauliflower stalk side up in the water and boil for 10 minutes. Transfer to a colander in the sink, leaving to drain, again stalk side up, for about 10 minutes.

Soak the cranberries in boiling water for 10 minutes, before draining and drying. Bring the oil to 180c and fry the shallots and garlic until crispy. Strain out and leave on kitchen towel to cool. Turn off the heat and add all remaining ingredients to the chilli oil. Stir to combine and allow to cool before adding the cranberries, soy and maple.

Transfer the cauliflower to a lined baking tray and drizzle over the oil and salt, making sure its evenly distributed. Place in the oven for 20 minutes until totally golden.

Transfer the cauli to a serving dish, drizzle over the tahini and top with the chilli oil.