"This dish just screams of the food of the sun," says Young.
"Cauliflower cooked with saffron until it's beautifully sweet,
topped with Reggiano and crumbs and baked until golden."
200 mlchicken stock, plus extra for topping upPinchof saffron threads1small cauliflower (about 650gm), trimmed, cut into florets40 gmfinely grated Parmigiano-Reggiano30 gmdried coarse breadcrumbs
Preheat oven to 200C. Bring stock and saffron to the boil over medium-high heat in a saucepan large enough to hold cauliflower, add cauliflower, season to taste, reduce heat to medium and simmer until cauliflower is tender but not mushy (5-6 minutes; top up with extra stock if necessary). Remove cauliflower with a slotted spoon, shake off excess liquid and transfer to a 1.5-litre gratin dish. Continue simmering stock until reduced to a glaze (2-3 minutes), then pour glaze over cauliflower, season to taste and mix well to combine. Scatter Parmigiano-Reggiano and breadcrumbs over and bake until golden (10-12 minutes). Serve hot.