This one’s taken from Casa Moro by Sam and Sam Clark.
The cauliflower is supported by tomatoes, so don’t overwhelm the dish with them. A medium cauliflower is enough for a side dish and leftovers. Start by breaking it into small florets.
Infuse some saffron in 2 tablespoons of boiled water.
Pour a good layer of olive oil into a pan, and heat. Add a finely chopped onion and fry until it starts to caramelise, then add 2 cloves of finely chopped garlic and fry for more 2 minutes. Stir in a few roughly-chopped tomatoes and 2 teaspoons of cumin seeds, and simmer for 5 minutes. Add the saffron and cauliflower, season and simmer with the lid on, for about 15 minutes, until the cauliflower has softened.
Serve warm or at room temperature.