Roasted cauliflower bites with saffron goat cheese cream, sweet-sour red onion and pistachio

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the cauliflower in a bowl and toss it with 22 ml (1 1/2 tbsp) olive oil, smoked paprika, ground cumin, 3 g (1/2 tsp) salt, and black pepper until evenly coated.

3. 3

   Spread the cauliflower in a single layer on the tray and roast for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until tender with golden edges.

4. 4

   While the cauliflower roasts, place the saffron threads in the hot water and let them steep for 5 minutes.

5. 5

   In a bowl, mix the soft goat cheese with the Greek yogurt, the infused saffron and its liquid, lemon zest, and 1 g (1/4 tsp) salt. Stir with a spoon or small whisk until smooth and creamy.

6. 6

   In a small skillet over medium heat, warm the remaining 8 ml (1/2 tbsp) olive oil. Add the red onion and cook for 3 minutes, stirring. Add the red wine vinegar, honey, and 1 g (1/4 tsp) salt, and cook for 2 to 3 minutes more until the onion is glossy and lightly sweet-sour. Remove from the heat.

7. 7

   Toast the pistachios in a dry skillet over medium heat for 1 to 2 minutes, just until fragrant, and chop them if needed.

8. 8

   To assemble, spread a spoonful of saffron goat cheese cream onto each serving plate or platter, top with the roasted cauliflower florets, and finish with the sweet-sour red onion, toasted pistachios, and fresh parsley.

9. 9

   Serve warm or at room temperature as an appetizer.