Helen Graham's Saffron Cauliflower with Cranberry Chilli Oil

• portions: 10 servings
• temps actif: 1 hour
• temps total: 1 hour

Ingrédients

2 bulbs garlic

2 tsp olive oil

200g tahini

120g water

2 lemons, zest and juice

1 tsp salt

2 cauliflower heads

2 pinches saffron

4 tbsp olive oil

1 tsp salt

250ml olive oil

4 shallots, finely sliced

6 cloves garlic, finely sliced

100g dried cranberries, roughly chopped

2 tbsp Aleppo chilli flakes

2 tbsp black sesame seeds

2 tbsp white sesame

2 star anise

2 cinnamon sticks

2 tsp sweet smoked paprika

2 tsp chipotle paste

1 tbsp soy sauce

1 tbsp maple syrup

1/2 tsp salt

Instructions

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.