Colorful Spring Cauliflower Delight

Today, I am excited to share a unique and flavorful dish that is perfect for a cozy night in or a special dinner with loved ones. This recipe is inspired by the fresh produce of spring and the desire to create something unexpected and delicious.

Ingredients:

• purple cauliflower (300g)
• blood orange (1)
• tarragon leaves (10g)
• black sesame seeds (15g)
• coconut milk (200ml)
• saffron threads (pinch)
• walnuts (50g)
• quinoa (150g)
• vegetable broth (500ml)
• maple syrup (30ml)

Kitchen Tools:

• chef’s knife
• cutting board
• saute pan
• baking sheet
• fine mesh strainer
• small saucepan

Preparation:

I start by preheating the oven to 200°C. I chop the purple cauliflower into florets and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for 25-30 minutes until tender and slightly caramelized.

While the cauliflower is roasting, I cook the quinoa in vegetable broth according to package instructions. Once cooked, I fluff the quinoa with a fork and set it aside.

In a small saucepan, I heat the coconut milk with a pinch of saffron over low heat until warm. This will infuse the milk with a beautiful yellow color and subtle flavor.

In a saute pan, I toast the walnuts until fragrant, then remove them from the pan and set aside. I then add the black sesame seeds to the pan and toast them until golden brown.

I segment the blood orange by slicing off the top and bottom, then carefully cutting the peel and white pith off the sides. I cut between the membranes to release the segments.

Assembly:

I arrange the roasted cauliflower on a platter and spoon the warm saffron coconut milk over the top. I scatter the blood orange segments, toasted walnuts, and black sesame seeds over the cauliflower. I drizzle with maple syrup and sprinkle with tarragon leaves for a fresh, herbaceous finish.

Serving:

This dish serves 4 and each portion weighs approximately 300g. One serving of this purple cauliflower with blood orange and tarragon has an estimated calorie count of 350.

Tips:

For an extra layer of flavor, try grilling the cauliflower instead of roasting it. The smoky char adds a delicious depth to the dish.

I hope you enjoy making this unique and colorful dish as much as I do. Feel free to get creative with your own twists and additions. Happy cooking!