Google+ Cave Food Kitchen: Saffron Cauliflower "Polenta"

Saffron Cauliflower "Polenta"

Ok, I'm sure you could argue that it's not a real polenta, and indeed, it isn't. But somehow it became a polenta in my head, so it is one.
Polenta is officially made from cornmeal and is eaten in many parts of the world.

Earlier this week, I suddenly remembered that I had saffron in my cupboard already for ages and wanted to do something with it. It finally came to this:

1/2 head of cauliflower
3 eggs
1 onion, chopped finely
1/2 tsp saffron
salt & pepper to taste.

The cauliflower needs to be ground very fine, and I have the perfect trick for it:
Chop the cauliflower in smaller chunks. Take a blender (like to make margaritas with) fill it with water and add the cauliflower. Now blend until the cauliflower is fine and drain through a sieve. Done. Should look like this:

In a pan, cook the onion in coconut oil until tender, and add the saffron.
Add in the cauliflower and egg and mix well. Salt & pepper to taste.
Next, heat the oven to 180C (350F)

Pour the mixture into a loaf pan and bake in the oven for about 40 mins.