Purple cauliflowers, anyone?

Apparently, purple cauliflowers are a common sight in Australia. But this is the first time I’ve ever seen one! I had to get one to try.

Pardon me for my ignorance, but it was so pretty I had to take many shots before cutting it up for dinner.

Isn’t that little leaf gorgeous?

Pity I had to throw away those.

Purple cauliflower

Chicken slices (marinated 1 hr before)

1 tsp chopped garlic

Spring onion (optional)

2 tbsp Chicken marinade

1 tbsp Hua Tiao wine

1 tbsp corn flour

Dash of pepper

1 tbsp Chicken stock

1 tsp sugar

1 cup water

1 tsp potato starch

1) cut up ingredients into bite-sized pieces

2) heat up wok with oil and stir-fry garlic till fragrant

3) add in marinated chicken and fry for a minute.

4) add in cauliflower and stir-fry for another minute.

5) add in seasoning and bring to a boil. Cover and simmer till the cauliflower reaches your desired tenderness.

6) garnish with spring onions and serve hot with rice.

Done!

Tastes as delicious as the white variety.:)