Coliflor con Azafrán

• 6oz Cauliflower florets portioned into pint containers
• 1 tsp lemon juice
• salt to taste
• 1 tbsp golden raisins
• 2 tbsp saffron yogurt
• 1 tsp chopped chives
• 2 tbsp of cauliflower chili crumble.

Saffron Yogurt

• 8oz Labne
• .025 g Saffron
• 3 tbsp water
• 2 tbsp olive oil

Cauliflower Calabrian chili crumble

• 1 pint small cauliflower florets
• 4 tbsp chopped Calabrian chilies
• Lemon juice
• Salt to taste

Saffron yogurt

• Toast aluminum paper wrapped Saffron for 7 seconds on top of a plancha.
• Mix Saffron and water. Leave for 1 hour infusing.
• Mix 8 oz yogurt (1 cup) with the saffron water, add salt to taste.
• Mix with olive oil and set aside.

Before service:

• Break cauliflower in medium size florets. (about 0.5 inch)
• Portion cauliflower in pint containers. 6 oz per container.
• Mix chopped cauliflower with chopped Calabrian chili

For service:

• Deep Fry the cauliflower at 375F until golden brown. Strain.
• Place in a bowl, add a splash of lemon juice, salt and the raisins. mix well.
• Put the yogurt on the bottom of the plate. place Cauliflower on top.
• Top cauliflower with 2 tbsp cauliflower Calabrian crumble mixed with calabrian chilies, lemon juice and salt
• Finish with chopped chives

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