Orange and Purple Cauliflower with Cumin Sauce

Photo courtesy of Photography by Sadiq

There are four groups of cauliflower: white, orange, green and purple. Orange cauliflower contains 25 times the level of vitamin A of white varieties and the colouring of the purple cauliflower is due to a natural build up antioxidants which gives its distinctive colouring.
I've combine the two types of cauliflower for contrast and extra benefits of added vitamins. This dish can be eaten hot or cold.

1 orange cauliflower
1 purple cauliflower

1 tablespoon chilli flakes
1 tablespoon cumin seeds
3 tablespoon vegetable oil
1 small bunch of coriander
4 cloves garlic
100g salted butter
1 teaspoon dijon
1 lemon
Good pinch of sea salt

Method:
Place a large pot of water over a high heat and bring to the boil. Cut the cauliflower into small bite-sized pieces and place it aside for when the water is ready.

Place a small pan over a medium heat and lightly toast the cumin until fragrant then add the butter and chilli. Once the butter clarifies, remove from heat and in a food processor place butter, oil, coriander, garlic, dijon, juice of lemon and salt. Blend together for 30 seconds then the dressing is ready. Once water is boiling cook the orange cauliflower first for about 4 minutes. Using a strainer sieve out the cauliflower and repeat with the purple variety. To serve simply drizzle the dressing over top.