Name: Steamed Cod with Cauliflower and Saffron
Cook time: 25 min
Total time: 45 min
Ingredients: 1 large pinch of saffron threads, crumbled; 1 cup lukewarm water; 1 2-pound head cauliflower; 1 tablespoon olive oil; 1 garlic clove, crushed; 1 small carrot, cut into 1/4-inch dice (1/3 cup); 1/2 cup dry white wine; 1 cup fat-free reduced-sodium chicken broth; 1 1/4 teaspoons salt; 1/2 teaspoon white pepper; 1 1/2 pounds small to medium mussels (preferably cultivated; 3 dozen), scrubbed and beards removed; 6 1/4-pound pieces cod or scrod fillet (1 inch thick), skinned and pin bones removed; 3 scallions, chopped (2/3 cup); 2 tablespoons chopped fresh parsley

Image may contain Food Dish Meal Furniture Tabletop Platter and Table

Steamed Cod with Cauliflower and SaffronRomulo Yanes

If you're also making the slow-cooked onion salad , you can cook the cauliflower for this recipe while your onions finish roasting. Steam the mussels and cod after the onions are done, just before assembling your salad.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.