Saffron Cauliflower with Peas

Mr. Ferdzy and I are both extremely fond of cauliflower, and this rich but simple treatment does it full justice. I wonder if you could make it more of a purée, by cutting a potato in small dice, and cooking it with the cauliflower, and cooking the cauliflower quite soft. Then puréeing it, yes? Athough I must say we thought it was just fine as it was.

4 servings
30 minutes prep time


1/2 of a large cauliflower
1 quart fresh peas, 2 cups when shelled

1 tablespoon butter
3 tablespoons cream
1/2 teaspoon saffron threads
1/4 teaspoon salt
black pepper to taste

Prepare the vegetables; trim and cut the cauliflower into florets, and shell the peas. Steam the cauliflower until quite tender.

Meanwhile, put the butter, cream, saffron, salt and pepper into a small saucepan, and heat gently until the butter melts and amalgamates with the cream, and the whole thing turns a rich yellow.

When the cauliflower is done, lift it from the pot to a colander with a slotted spoon. Keep the pot with its cooking water on the stove, and add the peas; cook them just until they boil up again, i.e. for a minute or two.

Meanwhile, mash the cauliflower with the butter and cream mixture. Drain the peas, and mix them in.





Last year at this time I made Three Sisters Salad.