Fish and Cauliflower – celebrating Holi

On social media, I have befriended many men and woman from India who have the same passion for food and cooking. I enjoy the exchange with them and learn a lot about the subcontinent's diverse cuisine and traditions. In March some posted pictures of themselves celebrating the colourful and vibrant festival Holi.
I am sure my Indian friends cook some very delicious regional dishes to celebrate the occasion. My approach to my recipe celebrating Holi is that of a graphic designer. I wanted to use colourful powders like the people in India throw at each other during the celebration.
Of course, all the powders I used are natural and eatable. To bring out the vibrance of the colours, I decided to use only white ingredients to have a blanc canvas. I chose white fish filets and for the sauce cauliflower and cheese.

 

Ingredients | Serves 2
10 Fish filets, thin enough to be rolled
1
 White cauliflower
500 ml
Water
4 Tbsp
Parmesan cheese, grated
 
Salt and white pepper for seasoning
 
Holi Dusting
1 Tbsp
Pink Pitaya powder
1 Tbsp
Blue Spirulina powder
1 Tbsp
Green Tea powder
1 Tbsp
Yellow Turmeric powder
Preparation

  1. Wash and cut the cauliflower into small pieces. And cook until tender in the salted water.  

  2. Once cooked, puree the cauliflower and cooking water with an immersion blender. Add the grated cheese and stir in well. If the sauce is too thick add a little boiling water until you have a creamy consistency—season with salt to taste.

  3. Season the fish filets with salt and white pepper and roll them up from the tail end. Fix the rolls with a toothpick.

  4. Place the rolled fish filets in the cauliflower sauce and cook the fish for 12-15 minutes in the covered saucepan.

    Serving | Remove the toothpicks from the fish and place them on deep plates. Spoon the cauliflower sauce over the filets.
    Finally, the fun and artistic part, dust the plates with the different coloured powders using a small sieve. Be messy!