Moroccan cuisine · Vegetable Dishes

Tajine Chiflour bel Zaafran

Cauliflower florets braised with onions in saffron broth and seasoned with lemon and cilantro.

Ingredients · for 4 servings

• 1 cauliflower (approx. 1 kg)
• 2 onions
• 4 cloves garlic
• 1/2 tsp saffron threads
• 1 tsp ginger (ground)
• 1 tsp turmeric
• 1 lemon
• 100 g green olives
• 1/2 bunch cilantro
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Let the saffron threads steep in 100 ml hot water for 10 min.; break the cauliflower into bite-sized florets and wash.
2. Cut the onions into fine half-rings, grate the garlic and sauté both in olive oil in a wide pot over medium heat for 6 min. until soft.
3. Sprinkle in the ginger and turmeric, toast for 1 min. and pour in the saffron water along with 200 ml water; season with salt and pepper.
4. Layer in the florets stalk-side down and braise covered over low heat for 18–20 min. until they can be easily pierced with a knife tip.
5. Add the olives and reduce the broth uncovered for 8 min. until it turns golden and glazes the florets.
6. Season with the lemon juice, sprinkle with chopped cilantro and serve warm with bread or couscous.