Purple Cauliflower

Purple Cauliflower Description :

Purple cauliflower is a vibrant variation of the traditional white cauliflower, featuring striking purple florets. Its mild, nutty flavour is similar to white cauliflower but slightly sweeter. This colourful vegetable adds a beautiful touch to dishes, whether roasted, steamed, or eaten raw. The purple hue is due to anthocyanins, a type of antioxidant. Purple cauliflower can be used in a variety of recipes, from salads to stir-fries, offering both visual appeal and unique flavour.

Health Benefits:

Rich in antioxidants, particularly anthocyanins, which help protect cells from oxidative stress and inflammation. It is also high in fibre, supporting digestive health, and contains essential vitamins like C and K, which boost immunity and promote skin health. Additionally, it supports heart health and healthy blood pressure.

Preparing :

Start by removing the leaves and cutting the stem to separate the florets. Rinse the florets under cold water to remove any dirt or debris. You can then cut the florets into smaller pieces if needed. Purple cauliflower can be steamed, roasted, sautéed, or eaten raw in salads or dips, offering a colourful twist on traditional cauliflower dishes.

Recipe :

Here’s a simple recipe for Pickled Purple Cauliflower:

Ingredients:

• 1 head of purple cauliflower, cut into florets
• 1 cup white vinegar (or apple cider vinegar)
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 garlic cloves, peeled and smashed
• 1 teaspoon mustard seeds
• 1 teaspoon peppercorns
• 1/2 teaspoon red pepper flakes (optional)
• 1 bay leaf

Instructions:

1. Prepare the cauliflower: Cut the purple cauliflower into florets and set aside.
2. Make the brine: In a saucepan, combine the vinegar, water, salt, sugar, garlic, mustard seeds, peppercorns, red pepper flakes, and bay leaf. Bring to a boil, then reduce to a simmer and cook for 5 minutes until the sugar and salt dissolve.
3. Pack the jar: Sterilize a mason jar by boiling it in water or running it through the dishwasher. Place the cauliflower florets into the jar.
4. Pour the brine: Carefully pour the hot brine over the cauliflower, ensuring the florets are fully submerged.
5. Seal and cool: Seal the jar with a lid and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours before eating for the best flavour. Pickled cauliflower can last up to 2-3 weeks in the fridge.

Enjoy your tangy, crunchy pickled purple cauliflower as a snack, appetizer, or addition to salads!

Recipe:

Here’s a delicious recipe for Roasted Purple Cauliflower with Garlic and Lemon:

Ingredients:

• 1 head of purple cauliflower, cut into florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets in olive oil, minced garlic, lemon zest, salt, and pepper. Add red pepper flakes if you like a little heat.
3. Spread the cauliflower in a single layer on a baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and slightly crispy at the edges.
5. Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley.
6. Serve warm and enjoy!

This roasted purple cauliflower makes a flavourful, colourful side dish perfect for any meal!