Steamed Purple Cauliflower with Salmon

Have you ever spotted purple cauliflower in the grocery store and wondered how to use it? You’re not alone! This recipe pairs simple oven-baked salmon with steamed cauliflower, sautéed bok choy, a savory brown sauce, and a smooth carrot-ginger purée for a touch of sweetness. The result is a colorful, healthy dinner entrée that’s surprisingly easy to make and layered with rich flavor.

Purple cauliflower may look a little unusual at first, but I assure you it’s completely natural. With a mild flavor that’s identical to its white and orange counterparts, it’s an incredibly versatile vegetable. You can use any variety of cauliflower in this recipe, but purple is the prettiest. 😉

Nutrition Highlights

Here’s what makes this purple cauliflower recipe a healthy dinner choice, any night of the week.

• Fiber and Vitamin C: Cauliflower is high in vitamin C and a great source of gut-healthy fiber while being low in calories and carbohydrates. Regardless of the color cauliflower has many health benefits.
• Heart-Healthy Fats: Wild-caught salmon and extra virgin olive oil contain anti-inflammatory fats, including essential omega-3 fatty acids and monounsaturated fats.
• Antioxidants: Purple cauliflower gets its beautiful color from anthocyanin, a powerful antioxidant also found in red cabbage, sweet cherries, and dark berries.

Ingredients & Substitutions

• Purple Cauliflower – If you can’t find purple, white or orange cauliflower works just as well.
• Salmon Fillets – Fresh or frozen, both work. Sustainably caught, wild salmon is the healthiest option. Thaw frozen salmon before cooking.
• Baby Bok Choy – A mild green veggie with neutral flavor that pairs well with the sauce. Pull the leaves apart and massage the ends with your fingers while they soak to remove dirt before slicing. In a pinch, 3-4 stems from a full-size head of bok choy will do.
• Shallot – Adds a mild, savory flavor. Half of one small onion is a great substitute.
• Gluten-Free Soy Sauce – Bragg Liquid Aminos is my go-to soy sauce alternative. It’s gluten-free, non-GMO, MSG-free, and easy to find.
• Carrot Purée – Sweet and warming, this purée adds a delicious layer of flavor to the cauliflower and salmon. Prep the Carrot Purée Recipe ahead of time and reheat it, or make it fresh at the same time–it’s easy and doesn’t add extra time.  
• Mild Chili Powder – Adds another layer of flavor. We use the Mild Chili Powder Blend from Savory Spice. It’s warm and savory, without heat, so kids like it too. Paprika is a tasty substitute.
• Microgreens – An optional garnish to fancify your meal while getting extra nutrition. Use any variety you like.

See the recipe card below for the complete list of ingredients and step-by-step instructions.

How to Make Purple Cauliflower with Salmon

1. Preheat the oven to 350º F and spray a glass casserole dish with avocado oil spray.
2. Steam the cauliflower florets in a large saucepan or stock pot fitted with a steamer basket over 1 to 2 inches of boiling water. Cook until easily pierced with a fork, about 12-15 minutes.
3. Bake the salmon fillets, skin side down, in the greased casserole dish. Bake until the flesh is opaque and the center reaches 145º F with a meat thermometer, about 10-14 minutes, depending on thickness. Meanwhile, finish the veggies.
4. Sauté the baby bok choy stems, shallot, and mild chili powder in olive oil over medium-low heat in a large sauté pan. Stir occasionally until the shallots are translucent and the bok choy is slightly tender, about 5-8 minutes.
5. Combine the steamed cauliflower with the pan of bok choy along with the green bok choy tops. Add the liquid aminos and stir to coat the veggies. Reduce the heat to low, cover and cook until the sauce is warm, and the greens have wilted, about 2 minutes. Set aside and keep warm.
6. Smear ¼ cup of carrot purée on each plate and top with the purple cauliflower and bok choy, and the salmon fillets. Garnish with microgreens if desired. Season with flaky sea salt and fresh cracked pepper to taste.

Tips

• Prepare ahead: Make the carrot purée in advance and reheat it before serving. Alternatively, steam the carrots and the purple cauliflower together (like I do in my Lemon Butter Sautéed Shrimp recipe). Once cooked, separate them and proceed with each recipe.
• Add rice: Serve with jasmine or basmati rice for a heavier meal.
• Storage: Bok choy tastes best fresh, but leftovers can be reheated. Store the salmon, veggies, and purée separately in glass containers for best results.

More Cauliflower Dinner Recipes

Here are a few more recipes featuring this versatile vegetable that you may enjoy:

• Ginger Chicken with Cauliflower Rice & Mango Slaw
• Puréed Golden Beets with Bacon & Roasted Veggies
• Creamy Broccoli Soup
• Mild Chicken Vindaloo

FAQs

Print

If you tried this purple cauliflower recipe please leave a rating and a brief comment below or share with a friend. 💜