I’ve been obsessing over purple cauliflower lately – mostly due to it’s vibrant color (so pretty!). I LOVE cauliflower but I LOVE LOVE purple cauliflower – not only because of the eye-catching hue but because it’s got a slightly more mild taste than white cauliflower. Purple cauliflower gets it’s color from an antioxidant called anthocyanin, which can also be found in red cabbage and red wine.
Although purple cauliflower is in season year round, it is definitely easier to find during winter months. I must have found some in spring because I wrote a post about purple cauliflower and colorful carrots in May.
I don’t see purple cauliflower at the grocery store often but when I do, I purchase it. I think the only place I’ve found it at is Whole Foods.
To add to the “fun” of this special veggie, I found a way to make the purple cauliflower HOT PINK. I typically like to roast my cauliflower with olive oil, lemon/citrus juice, lemon slices, sea salt, black pepper, and garlic but the hot pink color came from roasting the cauliflower with slices of Blood Oranges on top instead of lemons. Not only is the pink/purple color super pretty, but the blood oranges offered a subtle citrusy flavor as well. I recommend you give it a try.
Don’t think I won’t be making this for Valentines Day next year.