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When I saw in the November issue of Nature Kitchen, this new way to use cauliflower, I decided to try it now.

The magazine was offered sweetened with honey and dates, but I preferred a more traditional vegetable cous cous.

and cauliflower, as well as season, good for very well indeed: the cauliflower seems to be an anti-carcinogenic able to stop the enzymes that trigger cancer instead of increasing the activity of those that neutralize and eliminate carcinogens.
certainly is a source of vitamin K (important coagulant) and C (antiffiammatorio), potassium and phosphorus, two important energy and health refills, as well as fiber. Even

saffron has a tonic and carotenoids (present also in core) has antioxidant effects, then even if the pumpkin ... what else we need to spend the winter:) So

a quick and easy recipe, healthy, sound and color that can give satisfaction, even in the gray and cold evenings.

It does not end here: I found in a very original idea for another recipe with cauliflower that, believe it or not, has also won my Tesorone ^ - ^ But this

ve the story the next time:)

Ingredients
For 2 people

• or half a small cauliflower 1 carrot cauliflower normal
• 2 medium potatoes 2 slices of pumpkin
• 1 / 2 onion
• broccoli stems and cores (advanced in recent days and jealously guarded)
  
• a pinch of saffron pistils
• biological
• 1 orange 1 clove garlic 1 bay leaf
• salt and pepper extra virgin olive oil
• 
  

Preparation Cut the cauliflower into florets, pass it to the blender until it reduces the size of a grain, cous cous.
Mix saffron with hot water salt, and then adds them to the couscous cauliflower, stirring carefully.
Cook steamed in water flavored with orange peel, taking care to finish cooking while it is still very hard, almost crunchy. While
cools, switch carrots, potatoes and cabbage, cut into pieces, steamed for a few minutes, stopping before they are very soft.
Heat oil in a pan with a little garlic and bay leaf, add the sliced \u200b\u200bonion, add the steamed vegetables and pumpkin. Sauté for a few minutes and then sprinkle with a little water and little more saffron and pepper.
Continue to simmer until completely cooked, salting and mixing just before the end to end with little orange juice.
Pour into a bottom of each dish of cauliflower cous cous and vegetables in this stew.
If you like you can keep the vegetables in the pan a bit 'of the cooking liquid, diluted with water and thicken it with cornstarch or potato starch, forming a sauce to pour over all.
Decorate with some zest of organic lemon or orange.