Venetian Cauliflower

Directions

1. 1
   Cut cauliflower in half from top to bottom, then remove the core.
2. 2
   With a paring knife, cut into very small florets of equal size.
3. 3
   Blanch florets in boiling water for 2 minutes.
4. 4
   Cool in cold water and drain.
5. 5
   Put olive oil in a wide skillet over medium heat.
6. 6
   Add onion and cook, stirring, until softened and lightly browned, about 10 minutes.
7. 7
   Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper.
8. 8
   Season well with salt and pepper.
9. 9
   Add lemon zest, currants, raisins and cauliflower florets.
10. 10
    Toss with wooden spoons to distribute.
11. 11
    Cover with a lid and cook for about 5 minutes more, until cauliflower is tender.
12. 12
    Transfer to a serving dish and sprinkle with pine nuts and parsley.
13. 13
    Serve warm or at room temperature.