Cauliflower with saffron and clams
Difficulty: Media
1 cauliflower, 300 gr clams, some saffron strands, 4 garlic teeth, 1 / 2 dl. olive oil, white ground pepper, some parsley branches, salt, 150 cc fermented goat milk (yogurt).
Preparation
We clean the cauliflower and cut it into regular pieces. We put water to boil with salt and at the moment of boiling we throw the cauliflower and let it be bleached for about 2 to 3 minutes. We quickly get out and cool in cold water. We run and reserve.
In a pan we put the oil to heat, and we golden the garlic broken into thick pieces. We put the cauliflower, the saffron crushed in a mortar and dissolved in a little broth, salt and pepper. We wait, until the cauliflower is golden, to put the clams and yogurt, we cover and wait for them to be open and a kind of sauce has been created. We put parsley on top and serve.
