Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon lightly crumbled saffron threads
• 1/4 teaspoon coriander seeds, crushed
• 2 cloves garlic, smashed
• 1 shallot, chopped
• Kosher salt
• 1 head cauliflower, cut into florets
• Juice of 1/2 lemon
• Chopped fresh parsley, for topping

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Instructions

1. Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
2. Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.
3. Photograph by Con Poulos