Yellow Cauliflower

1/2 teaspoon saffron
1/2 cup coconut milk
1/2 small onion, minced
1 teaspoon ginger puree
1 tablespoon ground coriander seed
1/4 teaspoon turmeric
3 cups cauliflower flowerets
1/4 teaspoon cayenne
salt
water

1. Heat saffron in a saucepan over medium-high heat until lightly toasted. Stir in the coconut milk, onion, ginger, coriander seed and turmeric. Cook until reduced to a thick sauce and onion is tender.
2. Meanwhile, bring water to a boil and add the cauliflower, cooking until just tender. Drain.
3. Season sauce with salt to taste and pour over cauliflower. Sprinkle cayenne pepper over top to serve.

Makes 4 servings