3 tablespoons unsalted butter
1 onion, chopped
1 cauliflower, broken into medium florets
a big pinch of saffron threads (you can find inexpensive saffron in packages at Trader Joe’s, or in bulk at Staff of Life in Santa Cruz, or in the spice section of the grocery store)
1½ cups chicken stock or of choice
1 tablespoon chopped flat-leafed parsley
1. Melt the butter in a wide saucepan (or a deep skillet) over medium heat and add the onion. Cook for 4-5 minutes, until the onion is starting to soften. Turn the heat to medium-high, add the cauliflower and a pinch of salt, and cook, stirring once in a while, for about 10 minutes, or until the cauliflower has taken on some color; the florets are an irregular shape, so don’t expect even browning.
2. Crumble in the saffron and pour in the stock. Bring to a boil, reduce the heat to low, cover, and cook for 20 minutes. Take off the cover, turn the heat to high and cook until almost all of the liquid has evaporated. (For crispier cauliflower, use only 1 cup of stock and cook covered for 12 minutes then uncover and proceed as above.)
3. Spoon the cauliflower into a serving bowl and sprinkle with parsley.