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1
Put saffron threads in a small bowl, then stir in lukewarm water and let stand.
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2
Trim cauliflower stalk flush with base of crown, discarding stalk, then quarter cauliflower lengthwise.
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3
Cut each quarter lengthwise into 1/2-inch-thick slices.
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4
Set aside large slices and reserve small pieces without any stem for another use.
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5
Swirl oil with garlic in a deep 12-inch heavy skillet to coat, then heat over moderately high heat until oil is just smoking.
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6
Discard garlic.
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7
Carefully arrange cauliflower slices in 1 layer in skillet and cook until undersides are lightly browned, about 2 minutes.
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8
Turn over with tongs and cook until other sides are lightly browned, about 2 minutes.
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9
Add carrot and wine and swirl skillet to combine, then boil until liquid is reduced by half, about 30 seconds.
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10
Add saffron water, broth, 3/4 teaspoon salt, and 1/4 teaspoon white pepper and simmer, covered, until cauliflower and carrot are crisp-tender, 5 to 8 minutes.
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11
While cauliflower simmers, pat fish dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper.
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12
Increase heat to moderately high, then add mussels to skillet and steam, covered, until mussels just open wide, checking frequently after 3 to 4 minutes.
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13
(Discard any mussels that remain unopened after 8 minutes.)
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14
Divide mussels among 6 shallow serving bowls using a slotted spoon.
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15
Place cod on top of cauliflower, arranging fillets in 1 layer.
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16
Sprinkle with scallions and parsley and steam, covered, over moderately high heat until fish is cooked through, 7 to 10 minutes.
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17
Transfer some of cauliflower along with 1 piece of cod to each bowl using slotted spoon.
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18
Season broth with salt and white pepper, then ladle broth (with carrots) over each serving.
