I saw this vibrant purple cauliflower in a store and couldn't stop myself from picking it up. Now it was a difficult task how to cook this exotic vegetable retaining its beautiful colour. Indian curries need to be cooked with a lot of spices and that might change the colour. So I decided to make a simple stir-fry with pine nuts and serve with quinoa and a rich saffron sauce for the topping.
Purple cauliflower .. 1 head (about 200 gms)
Pine nuts ............ handful
Quinoa .............. 1 cup
Salt ................ as needed
Olive oil ........ 2-3 tbsps
Black / white pepper .. 2-3 pinches.
For saffron Sauce
Shallots .... 6 - 10
White wine .. 1/2 cup
Cream ....... 2 tbsps
Saffron ... 1 pinch
Butter ..... 2 tbsps (use cold butter cut into pieces)
Lemon juice .. 1 tbsp
Honey ......... 1 tbsp (optional)
Paprika ....... 1 pinch
Salt ............ as needed
1. Peel the shallots and chop them very finely.
2. Take a small pan and put the wine and shallots. Bring them to boil on medium temperature and cook for about 2 minutes.
3. Turn the gas to low and now add the saffron and cream. Mix it well.
4. Now add the cold butter pieces one by one. Add one and whisk it until it melts before you add another chunk.
5. Keeping it on low flame add the lemon juice, honey, salt and paprika.
If you want a smooth texture you may strain it and discard the shallots.
1. Wash the quinoa and soak it for at least one hour.
2. For one cup quinoa add 3 cups of water and cook adding a little salt.
3. Cut the cauliflower into small florets.
4. Boil water with salt and tip in the cauliflowers just for one boil. Drain and set aside.
5. In a sauce pan heat the olive oil and add the pine nuts. When they are lightly fried, add the cauliflower and saute.
6. Add salt to taste and simmer it for a few minutes turning it a couple of times. It should remain slightly crunchy and not overdone.
7. Sprinkle the freshly ground black or white pepper.
8. Spoon the cooked quinoa in a greased mould. press it and upturn it in a serving platter.
9. Top it with the cauliflower and spoon as much saffron sauce as you like before serving.