Saffron Cauliflower and Brussel Sprouts with Raisins, Olives, and Caper leaves


This recipe is slightly adapted from Ottolenghi's "Plenty" and it is unexpectedly delicious. It would serve great as a side dish to a protein but can also stand on its own as a vegan meal.


In a bowl dissolve in 100 ml boiling water:

  • Saffron threads, 2 tsps

Prepare the following and place in a baking tray:

  • Cauliflower, 1 pc, broken down to medium sized florets

  • Brussel Sprouts, 20 pcs, trimmed from outer leaves (keep them whole if small, or cut in half)

  • Onion, 1 large pc, cut in thin strips

  • Raisins, 3/4 cup

  • Olive fillets, green or black, 1 cup

  • Caper leaves, 1/4 cup

Rub well with

  • Olive Oil, and sprinkle

  • Salt

Pour the water and saffron threads in the tray, and add

  • Mirin, 1/4 cup

Stir well, cover with foil, and place in preheated oven at 200 degrees Celsius. After 45 minutes, take tray out, stir well cover again and place in the oven for another 45 minutes, again covered properly with foil. When vegetables are cooked, remove foil and cook for another 15 minutes, to evaporate some of the water.


Allow to cool slightly before serving.