Here’s another creation of using purple cauliflower. With leftovers salmon and vegetables added in as a complete meal to eat with rice and leftover roasted chicken.
Google: “The nutrients found in purple cauliflower are similar to those found in common white cauliflower. However, purple cauliflower will provide you with a couple of other nutritional benefits. The purple colour is due to the presence of a subtype of flavonoid compounds called anthocyanins, which may help to regulate your blood lipid and sugar levels and body weight, as well as help to lower your cancer risk. Additionally, purple cauliflower contains a compound called glucoraphanin, which is also found in common green broccoli. In your body, glucoraphanin can be converted to compounds with anticancer properties”.
I know my picture of roasted cauliflower isn’t beautiful looks burnt. This is because I have season it with paprika, molasses, water, oil, salt and pepper. Then at the last minutes I decided to add basil and oregano dried spices.
It’s sure taste healthy, and delicious that my father even came back for second helping. Let’s roast!!!
1 medium purple cauliflower
2 Tbs oil
2 Tbs water
2 Tbs paprika
1 small yellow capsicum, cut to bite size
180 g canned salmon, leftover
1 small purple onion, sliced
6-8 cherries tomatoes
a few drops of molasses
Preheat oven 180 degrees C. In a baking tray fill with water to halfway and put at the bottom of oven. This help cauliflower cook more even. Wash and dry cauliflower, cut the stem off and some of the leaves, and put into the casserole. Make sure it can stand up in the casserole dish and cover with lid.
In a bowl mix together oil, water, paprika, molasses salt and pepper. Check seasoning to adjust the flavour. Brush the paprika mixture all over the cauliflower let it drips down the stem. Bake for 20 minutes. Remove tray with water, and cauliflower from oven and lid.
Now add in capsicums, onion, cherries tomatoes and dried basil and oregano. Drizzle some oil and season with salt and pepper, then put back in oven for about 15 minutes. Check if cauliflower is cooked through by using a knife cut the thickest part stem. Remove casserole from oven and scatter salmon all around and put in back for another 5-7 minutes just to warm up salmon.
Once everything is cook and salmon is warmed up off the oven and remove the casserole dish to dinner table and serve with rice. Enjoy with a glass of red wine.
Note: You can use normal white cauliflower instead of purple. You may add lemon zest, sherry, tomatoes, any other vegetables of your choice. You may add chickpeas or almond flakes.