Seasons/Availability
Purple cauliflower is available year-round.
Selection
When selecting purple cauliflower, choose heads that are bright in color and firm to the touch. Avoid those with wilting florets or any signs of browning, mold, or decay.
Storage
Purple cauliflower should be wrapped loosely in a plastic bag and stored in the refrigerator for up to 5 days. It may also be blanched and frozen for up to 6 months.
Preparation
Before preparing, rinse the cauliflower in cold water and pat dry with a paper towel. Trim off any leaves or browned portions of the florets before using. Purple cauliflower may be enjoyed raw as part of a crudité platter or cooked using various methods, including steaming, sautéing, baking, boiling. To retain the most nutrients and vivid color of the florets, steam or lightly sauté for 3-5 minutes.
Usage
Purple cauliflower is a great addition to salads, soups, gratins, and roasts. It can also be used as a substitute for regular cauliflower in recipes, and its mild flavor pairs well with robust, flavorful ingredients such as garlic, Asian sauces, herbs, and spices. It can also be pureed into a creamy soup or mashed potato-like texture to serve as a side dish alongside grilled meats or fish.
Nutrition
Purple cauliflower is an excellent source of vitamins C, A, and K as well as dietary fiber. It is also rich in antioxidants and phytonutrients that may help reduce the risk of certain types of cancer.
