Soak the saffron threads in 1 tablespoon of hot water for about 30 minutes.
Finely slice the cauliflower using a sharp knife or a Mandolin slicer. Mix with the asparagus and top with Castello Double Cream Brie. Finish with olives and fresh oregano.
Take out the saffron from the water and in a bowl mix with sherry vinegar, mustard, olive oil and salt and pepper. Gently whisk with a fork until the vinaigrette is smooth and has taken the colour from the saffron. Pour over the cauliflower salad and serve immediately.
We suggest that you pair this dish with a white wine. The bitterness from the salty olives, cauliflower and vinaigrette are perfectly complimented by the fat, semi-sweet character of a Chardonnay.