Hubs recoiled in horror. “Is this genetically modified!?”
You can understand his reaction. I had the same reservations in the shop, staring at this bizarre cauliflower that was….well, purple.
Blueberries are purple, red cabbage is purple (now that I think about it, shouldn’t it be called ‘purple’ cabbage instead?!), figs are purple, cauliflower is not purple.
Or at least not where I come from.
Happily I was able to tell Hubs that no, purple cauli is not some monstrous frankenfood but rather a variety that’s naturally high in antocyanin – otherwise known as the powerful antioxidant that’s also present in red wine and blueberries.
So purple cauliflower isn’t just prettier and more fun, it’s actually better for you.
And if you’re interested in really stretching your culinary horizons, there are green and orange versions too. Freaky.
Chinese Roasted Purple Cauliflower (serves 2)
- 1/2 large head purple cauliflower
- 2 tbsps extra virgin olive oil
- 3/4 tsp chinese five spice powder
- 1/4 tsp sea salt
- 2 tbsps fresh chopped cilantro
- Trim the cauliflower and break into small florets.
- Toss in the oil then sprinkle over the five spice powder and salt. Stir to thoroughly combine.
- Spread on a baking tray or dish in a single layer and roast at 375 for 30-35 minutes until cauliflower is tender.
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