Roasted Cauliflower with Orange, Saffron, Honey and Pistachio

This extraordinary recipe was inspired by the talented cookbook author, Alison Day.  I've been exploring a bunch of different recipes with orange and cauliflower these days.  And I just happened to have a whole cauliflower sitting in my fridge.  So I tried out Alison's recipe that I came across with on Pinterest.  

I didn't use parsley, coconut milk, and hazelnut.  I substituted with coriander, almond milk, and pistachio.  I also added a bit of honey to the dish.  It took a bit of time for roasting but it was so worth it!  I was just impressed by the taste.  Both mom and sister-in-law (those two are rather picky with food and they only prefer food with strong flavor aka M.S.G.) loved it, too!  Ha!  Now, that was surprising! 

So, Alison must be doing something right there! :) 

Happy Cooking! 

Cindy x

Roasted Cauliflower with Orange, Saffron, Honey and Pistachio

Servings: 2 persons

Preparation Time: 5 minutes

Cooking Time: 50 minutes - 1 hour


1 whole cauliflower

1 cup almond milk

1-2 tbsp honey

1/2 orange juice and zest

1 handful pistachio

1 bunch coriander

1 small package saffron powder

extra-virgin olive oil


1) Preheat the oven at 180ÂșC.  Place the cauliflower in a baking pot.  Add saffron, olive oil, orange zest and juice, and honey to the pot.  Use hands to smear and coat the dressing evenly on the cauliflower.  Roast for 35-40 minutes.  

2)  Add almond milk to the pot.  Use a spoon to coat the almond dressing on the cauliflower.  Roast for another 10 -15 minutes.  

3) Sprinke pistachio and garnish with chopped coriander before serving.  

Roasted Cauliflower with Orange, Saffron, Honey, and Pistachio

a summery pasta is on the way...

Another summer dish that is packed with love.  This dish is high in fibre and low in calorie.  If you are concern about your carbo intake or weight, maybe you can consider having it for lunch.  As a vegetarian, a pasta dish usually fills me up and provides enough energy throughout the day.  I don't normally feel hungry until much later in the evening.  Oh, I also made a fresh juice with beetroot, orange, apple, lemon, ginger, and celery to go with my meal.  Not so shabby today.  ;)

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 10 minutes


4 large tomatoes, skin removed*, chopped

4 sun-dried tomatoes, chopped

2 garlic cloves, finely chopped

2 shallots, finely chopped

1 tbsp caper, rinsed

1/2 lemon zest

1/2 lemon juice

1 bunch fresh parsley or basil, chopped

200g spaghetti, cooked according to the package label

extra-virgin olive oil

* To remove the skins of the tomatoes, I used a knife to mark an X at the bottom of each tomato.  Place them in hot water for a couple of minutes then peel off the skins from the bottom.  


1) Preheat a frying pan with olive oil on medium-low heat, add the chopped garlic and sun-dried tomatoes.  Stir and cook for 3-5 minutes on preferably low heat to avoid burning.  Heat off after the garlic and sun-dried tomatoes are cooked. 

2) Add the capers, chopped shallots, and tomatoes.  Mix well and season. 

3) Add the cooked pasta with the tomato mixture and mix well.  Transfer to a serving plate.

4) Transfer to a serving plate.  Garnish with some chopped parsley and lemon zest.

5) Add a splash of olive oil and a twist of lemon juice before serving.