Chop 1 purple( is not necessary but I couldn’t resist) cauliflower in little roses. Spread on baking paper. Mix with 4 chopped garlic cloves, 1 table spoon of mild curry powder, 1 teaspoon of mustard seeds and some salt. Spread some olive oil. Bake in the oven at 180° for approximately 30 mins. Stir halfway.
Put 2 salmon filets on baking paper. Mix 75 ml of low fat yogurt with 1 teaspoon of mild curry powder, 1 teaspoon of 2 teaspoons of grain mustard, pepper, salt and some olive oil. Spread on the salmon (skin down).
Bake in the oven at 180° during the last 15 mins.
Finish with some chopped parsley and serve.
PS internet information 😉 :
The color in purple cauliflower is related to that found in purple cabbage. … If you increase the pH by adding a basic substance such as baking soda (not nearly so good-tasting, and it can destroy some vitamins when cooked with vegetables), the color will change to be more blue.
Purple cauliflower is a heritage variety that comes from either Italy or South Africa. Its true wild origin is not quite known, though its color is naturally occurring and is not due to scientific manipulation.