Step 1

Place vinegar and sugar in a small saucepan over high heat. Cook, stirring, for 2 minutes or until sugar has dissolved and mixture is warm. Add saffron and sultanas. Stand for 10 minutes or until required. Stir in juice and 11⁄2 tablespoons oil. Season with salt and pepper.

Step 2

Meanwhile, heat butter and remaining oil in a large frying pan over medium-high heat. Add half the cauliflower and half the leaves. Cook, turning occasionally, for 6 to 8 minutes or until golden and beginning to char. Repeat with remaining cauliflower and leaves.

Step 3

Arrange cauliflower, leaves, fennel and orange on a serving platter. Drizzle with dressing. Serve sprinkled with almonds, mint and reserved fennel fronds.