Recipe: Pan-roasted cauliflower

This recipe, inspired by Suffolk-based cook Lola DeMille, balances vinegar with the sweetness of cauliflower, saffron and pine nuts

Pan-roasted cauliflower
Taken from One: Pot, Pan, Planet by Anna Jones

They do a lot of pan-roasting of vegetables in restaurant kitchens, and it’s a good technique to use at home too, says Anna Jones. You build up colour and texture in the pan, then blast the vegetables in the oven to cook them through. In this recipe, inspired by the brilliant Suffolk-based cook Lola DeMille, the vinegar is balanced by the sweetness of the cauliflower, saffron and pine nuts.

Serves 4

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