All my old friends were there: pumpkins, Romanesco, sweet potatoes, and broccoli. The market had the buzz of a fabulous reunion. The cauliflower, in particular, looked especially good--all white and vibrant and not yet frost-kissed. And so I broke down and bought a single head. One would have thought I’d smuggled home a kitten the way this filled me with such glee. I simmered the florets in a saffron broth which nourishes the heart and quickens the blood, had it for both lunch and dinner (and may do the same tomorrow).
2 cups water
1 large pinch saffron
Flaked sea salt
1 head cauliflower, stems trimmed and head broken apart into medium-sized florets
1 small red chile pepper, thinly sliced
1 tablespoon ghee or butter
1 teaspoon honey
1 teaspoon red wine vinegar
Bring water to a boil in a medium saucepan. Add saffron and a healthy pinch of sea. Add cauliflower, red chile pepper, and another pinch of salt. Reduce heat, cover, and let simmer until cauliflower is nice and tender, about 10 minutes. Do not overcook, as cauliflower will become the mush that no one likes. Stir from time to time to cook evenly. Add ghee, honey, and vinegar and simmer just long enough so that ingredients melt into liquid.
Prepare couscous according to package instructions. Add a handful of currants, almonds, and parsley (or any combination of dried fruit, nut, and soft herb), if desired.