Roasted cauliflower with saffron

Ingredients:

• 1/4 cup extra-virgin olive oil
• 0.5 tsp lightly crumbled saffron threads
• 1/4 tsp coriander seeds, crushed
• 2 cloves garlic, crushed
• 1 shallot, chopped
• 1 head of cauliflower, cut into florets
• Juice of half a lemon
• Chopped fresh parsley, for sprinkling

Preparation:

1. Preheat oven to 220°C.
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the saffron, coriander, garlic, shallot, and 1 teaspoon of salt and cook, stirring, until the shallots are translucent and the oil turns yellow, about 5 minutes.
3. Add the cauliflower, lemon juice, and 1/3 cup water. Increase the heat to medium-high and cook, stirring occasionally, until the cauliflower turns yellow and the water has almost evaporated, about 5 minutes.
4. Transfer the pan to the oven. Bake, stirring occasionally, until the cauliflower is tender and golden, about 15 minutes. Season with salt and parsley.