You know you’re a culinary blogger if… you see purple cauliflower and the only thing you think is “ohmigod, this will be brilliant shot!”
I joke a little bit, but that was my first thought.
I bought it, I got home and… what am I gonna do with purple cauliflower? I admit, that I applied a different color samples to check what will be best. At first I thought about green, but neither Brussels sprouts or broccoli did not match (and, really? Brocolli and cauliflower? naaah). I threw out a corn and pumpkin. And then I found in the freezer pack of mini-carrots. And that was it.
Only much later I read a little bit and found out that the color of vegetables is also a valuable guideline for the content of valuable organic compounds.
vegetables contain lycopene (which protects the body from cancer) and other organic compounds (mostly carotenes), which reduce blood pressure and lower cholesterol (LDL)
Yellow and orange:
High-density beta-carotene, potassium and vitamin C
chlorophyll, fiber, folic acid, calcium, and their purpose is to decrease the incidence of cancer, improve digestion and boost the immune system
Blue and purple:
It contains lutein, a compound extremely important for eyesight – it protects the eyes from damage by free radicals; It contains resveratrol, a natural antioxidant and non-toxic fungicide. An additional portion of vitamin C can not hurt.
When we mi purple cauliflower with the carrots, we get a dish “for health”.
I do not like cooked cauliflower, so I decided treat it with steam. I was afraid of the color washout, and here, to my surprise, the color deepened, became more intense. This means that I bought real purple cauliflower, and not colored fake. All the more I’m glad that it caught my eye.
Rice serve separately. In this way, sharp, intense flavor of vegetable is soften by forkfull of rice. But to not bother you more with facts, here’s the recipe.
1 purple cauliflower
30 dag of mini carrots, frozen (can be from the jar or can, but then we cook them for 5 min)
2 – 3 cloves garlic
1 teaspoon freshly grated ginger
2 tbsp yellow curry paste
1 can (400 ml) coconut milk
1 tbsp coconut oil
1 tbsp lime juice
- Cauliflower divide into florets and steam for 3 – 5 minutes. Pour cold water (to stop the cooking process) and put aside.
- Chop onions finely. Garlic mince.
- Warm up the oil in a saucepan, add onion, garlic and ginger – fry until the onion is transparent.
- Add the curry paste and stir so that the paste is completely dissolved and onions are covered.
- Add the coconut milk.
- Reduce the heat and add the carrots. Cover and cook for approx. 10 minutes (until carrots are tender).
- Add the lime juice and cauliflower.
- Cook for approx. 3 minutes.
Curry served sprinkled with green onion. With the rice or naan breads. Bon Appetit!