Cauliflower

Cauliflower with saffron, pine nuts and raisins
1. 

1 medium cauliflower, cut into florets 
3 tbsp olive oil 
1 large onion, thinly sliced 
1 tsp ground cumin 
1 tsp ground turmeric 
Pinch of saffron, infused in 150ml boiling water 
3 tbsp pine nuts, lightly toasted 
75g raisins, soaked in warm water 
1 tbsp butter (optional) 
Handful of fresh coriander leaves 

Blanch the florets for 1 minute, then drain. Heat the olive oil in a heavy saucepan then add the onion and a pinch of salt. Cook on a low heat until soft then add in the ground spices and cook for another couple of minutes. Add the cauliflower florets and fry a little longer. Add the saffron water, pine nuts and drained raisins. Cook until cauliflower is soft and you have a thin sauce. Check for seasoning and add the butter, if using. Sprinkle over fresh coriander and serve.
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