Soffocato (Saffron-"Smothered" Cauliflower)


> Sardinian-Cavolfiore Soffocato
> (Saffron-"Smothered" Cauliflower)
>
> Serves 6
>
> 1 (2 lb.) head cauliflower, trimmed and cut into 6 wedges
> 1/4 cup extra-virgin olive oil
> Pinch of saffron threads crumbled in a mortar with 1/2 tsp. salt
> 10 imported green olives, pitted
>
> Prehat the oven to 350*. Toss the cauliflower pcs. with the olive oil in a
> large bowl. Toss again with the saffron.
>
> Place the cut-up cauloflower in a large baking pan in a single layer.
> Sprinkle the olives around in the spaces between. Cover the pan tightly
with
> aluminum foil so the steam can't escape, and bake until the cauliflower is
> tender, about 1 hr. Serve hot or at room temperature.