I say it is pretty, because I have always loved bright contrasts in food colors. In this recipe, this is done by pairing Chile powder with cauliflower. The brightness spreads throughout the florets and dulls a bit as you cook it, obviously, but when you first add it to the vegetables in the pan, the colors are shocking and very much appealing to the eye.
I also did this when I sprinkled a bit of Chile powder on some avocado, as shown in my Facebook background picture.
Chile Basil Cauliflower and Chicken
Yields 2 servings
1 lb boneless skinless chicken breast (about 2 chicken breasts)
1 TSP+ 1/2 TBSP Chile powder (separated)
1/4 cup unsalted chicken or vegetable stock
1 TSP garlic powder
2 TBSP fresh chopped basil + 1 TSP (separated)
1 TSP ground black pepper
1/4 small onion, diced
1/2 head cauliflower (or about 1 frozen package, thawed)
1/2 head broccoli (or about 1 frozen package, thawed)
1 TBSP coconut oil
3) Add the cauliflower and saute for about 4 minutes. Then, add the 1/2 TBSP of Chile powder and mix. (My crummy photography skills don't show the beauty of the colors!)
4) Add the broccoli and saute for another 4 minutes or so.
6) Cook meat about 3 minutes on each side, or until somewhat cooked.
7) Reduce heat to medium, cover, and cook another 5 minutes on each side, or until thoroughly cooked and vegetables are tender.
What color combinations are prettiest to you in foods ?