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Home » Healthy Recipes » Purple Cauliflower Parties On

Purple Cauliflower Parties On

August 15, 2009 by Angela Roberts 3 Comments

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Purple Cauliflower
As an artist I start with my eyes and then I think I have that extra sense of taste some talk about (umami), because I just seem to enjoy tasting food to such a degree that I am very picky, bordering snobby about what I eat. But take heart, I cook mostly RUSTIC food, which plops me down to earth and, hopefully, you feel comfortable being here.

This leads me to my next entry of PURPLE cauliflower.

Poor cauliflower typically that off-white color has no real appeal to the eye. The idea of eating some steamed cauliflower only makes one think about someone on a crash diet, choking their way through bland food.

Most of us savvy food bloggers have learned to spice up cauliflower by roasting it, with various herbs, nuts and cheeses and we do a pretty good job. You’ve never seen my fabulous cauliflower here, though, because it hasn’t photographed in the appetizing way that Spinach Tiger likes.

My mission in life is to get even the pickiest eater to LOVE the fruits of the garden, not just tolerate.

The purple color comes from anthocyanin, an antioxidant that is a powerful health booster.

How did I cook this?
Attracted to color, a sweet peppers from the farmer’s market got a quick chop and the cauliflower was pulled apart so the the buds could enjoy their olive oil bath, sprinkle of salt and pepper, confetti of parmigiano-reggiano cheese. That’s it. Simple. And, good enough, beautiful enough to take to a party, or a picnic and get a few oohs and ahhs.

Recipe for Purple Cauliflower

  • 1 head of purple cauliflower
  • olive oil
  • course sea salt, freshly ground pepper
  • 3 seeded, chopped sweet peppers
  • freshly grated parmigiana-reggiano cheese (or pecorino)
  1. Toss cauliflower, with olive oil, (just enough to wet) salt, pepper, and peppers.
    Roast covered with tin foil at 375 for 25-40 minutes (checking and tossing every ten minutes) Remove tin foil for last 10 minutes.
    Every oven is different. I used a baking stone and convection roast so my cooking time was about 25 minutes. You might need longer.
  2. Saute Option: You can also sauté on top of stove…..
  3. Toss with cheese right out of oven or pan.
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Filed Under: Healthy Recipes, Vegetable/Side Dish, Vegetarian Recipes Tagged With: cauliflower, sweet peppers

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Trackbacks

  1. Cauliflower Parmesan and the Benefits of Cauliflower says:
    October 17, 2015 at 9:13 am

    […] Cauliflower has to fight hard to get your attention, unless you buy this kind. […]

    Reply
  2. Bacon Roasted Cauliflower says:
    February 16, 2012 at 11:09 pm

    […] fate. At first site, it’s not a very pretty vegetable. While I have made purple cauliflower here, it’s usually white and can even look rubbery. When boiled, it’s fairly tasteless and […]

    Reply
  3. Purple Potatoes — Spinach Tiger says:
    December 23, 2011 at 7:18 pm

    […] potatoes in America as purple food is becoming ever so popular. Watch out for purple carrots, purple cauliflower, purple sweet potatoes and all sorts of purple cabbages and […]

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