Vegetable boxes can bring some ingredients to the table that you wouldn't usually think of buying. But you can be sure they're at the peak of their season and it's the best time to enjoy them. Here's a more unusual way to cook a vegetable that everyone knows very well.

Ingredients

1 medium cauliflower
3 tbsp olive oil
1 large onion, thinly sliced
pinch of saffron, infused in - 4 tbsp boiling water
3 tbsp pinenuts, lightly toasted
75g raisins, soaked in warm water
sea salt & black pepper

Method

1. Cut the cauliflower into small florettes, using the natural shape of the stalk to guide you.
2. Heat the oil in a large frying pan and slowly cook the onion until it becomes soft and sweet. This should take about 10 minutes.
3. Meanwhile, infuse the saffron in boiling water, soak the raisins to plump them up and lightly toast the pinenuts.
4. Steam the cauliflower or boil briefly in plenty of salted water until just tender.
5. When the onions are cooked and sweet, add the cauliflower to the pan with the raisins and saffron and season well.
6. Cook everything together for a few minutes, the cauliflower should be soft and start to crumble. At the last minute, add the pinenuts and serve.

This is a lovely accompaniment to scallops or white fish.