Monday, March 16, 2015

Steamed Purple Cauliflower 蒸紫菜花

Organic cauliflower of all varieties and colors selling at $3 each in the farmer's market. How can I not grab a few including this beautiful purple one?


It is not the best comparison but just like how I cook fresh seafood, I prefer to keep it minimal for fresh farmer's market produce. This is so the natural fresh flavors of the produce/ingredient shines through, not masked by any heavy sauce or seasoning.

The best is to go with salad; however we are not at peak hot dry summer yet, a cold crisp salad is not as enticing as a bowl of warm soup e.g. Hot Spicy Sour Soup. Roasting is another way to go (try this Whole-Roasted Cauliflower) but the roasting temperature might be relatively harsh for this delicate purple cauliflower. Thus, the next best is to get the purple cauliflower steamed, not longer than how you would steam the standard cauliflower as the purple hue might be lost if steaming goes on...and on.

This steamed purple cauliflower dish is accomplished in a matter of 5 minutes, so if you like your cauliflower on the tender-crunchy side, this is it.



Steamed Purple Cauliflower 蒸紫菜花
Ingredients:
1 head purple cauliflower, prepare into florets
Pinch of sea salt to taste

Directions: Prepare the wok/steamer - fill wok with water and when water in wok boils, place the plate of florets and steam for 5 minutes. Serve immediately, to complement with entree Roasted Fish or Roasted Chicken.


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