Ingredients:
3-4 parsley stems
½ teaspoon dried thyme
½ teaspoon cracked black peppercorns
2 bay leaves
½ teaspoon coriander seeds
1 tablespoon olive oil
½ pound small pearl onions, peeled
1 garlic clove, minced
1½ cups cauliflower florets
1 cup water
¼ cup dry white wine
2 tablespoons fresh lemon juice
½ teaspoon saffron threads
½ teaspoons sea salt
Freshly ground pepper
Directions:
1. To make the sachet d’espices: Tie the parsley stems, thyme, peppercorns, bay leaves, and coriander seeds in a small cheesecloth bag or in a tea ball.
2. Heat a medium skillet over medium-high heat. Swirl in the oil then add the onions. Saute until lightly browned, 6-7 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the cauliflower, water, wine, lemon juice, saffron, salt, pepper and the sachet d’espices. Reduce the heat and simmer, covered, until the vegetables are tender, about 12-15 minutes.
3. Discard the herb sachet and serve at once, or cool to room temperature and serve as part of an antipasto selection.
Serves 4