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Orange cauliflower consists of a medium to large head, averaging 22 to 30 centimeters in diameter, and is surrounded by several elongated and narrow, green leaves that bear a thick, fibrous midrib. The heads are comprised of many tightly closed, branching florets that are firm, slightly crumbly, and range in color from pale to bright orange. It is important to note that the vibrancy of the orange coloring is not an indication of freshness, and each variety will display varying shades depending on sunlight and cultivation techniques. Underneath the surface, the bright orange coloring fades into white throughout the stems and core, and the flesh has a crisp and dense, snap-like consistency. Orange cauliflower contains a light, vegetal scent and has a mild, sweet, and subtly nutty flavor. When cooked, the heads develop a soft, chewy, and tender texture and readily absorb accompanying flavors. In addition to the heads, all parts of the plant, including the stems and leaves, are edible.
Orange cauliflower is available year-round, with a peak season in the fall through early winter.
Orange cauliflower, botanically classified as Brassica oleracea var. botrytis, is a colorful hybrid belonging to the Brassicaceae family. The pigmented cultivar was discovered growing in a field during the late 20th century and was further developed through years of traditional crossbreeding to showcase improved coloring and nutritional properties. Orange cauliflower contains a genetic mutation that allows the plant to store extra beta-carotene, giving the variety an orange hue. It is important to note that Orange cauliflower is not genetically modified and was solely created from natural occurrences. The name Orange cauliflower is a general descriptor used to encompass multiple varieties, including Cheddar, Orange Burst, and Orange Bouquet, and each cultivar will display varying shades of orange depending on growing conditions. Orange cauliflower is highly favored among chefs for its visually striking nature, versatility, and ability to hold its color even when cooked. The variety is also being studied as a potential crop to help fight against vitamin A deficiencies, a global issue found within many different communities worldwide.
Orange cauliflower is an excellent source of beta-carotene, the orange pigment found within the cauliflower head that can be converted into vitamin A in the body. Vitamin A supports healthy organ functioning, improves skin complexion, and can boost the immune system. Orange cauliflower is also rich in vitamin C to reduce inflammation and contains lower amounts of potassium, fiber, iron, calcium, and magnesium.
Orange cauliflower has a mild, sweet, and subtly nutty flavor well suited to raw and cooked preparations, including steaming, grilling, sautéing, roasting, and baking. The florets can be utilized in any recipe calling for white cauliflower and will hold their color throughout the cooking process as the pigments are unaffected by heat. Orange cauliflower can be chopped into individual florets and eaten raw, served on appetizer platters with creamy dips, tossed into salads, or blended into fruit smoothies as a thickener. The florets can also be stirred into soups and curries, pickled for extended use, roasted in vegetable medleys, cooked and mashed, or baked intro gratins, casseroles, and macaroni and cheese. Beyond cutting the heads into florets, Orange cauliflower can be sliced into thicker pieces and roasted to create savory, steak-like cuts, or it can be combined with other ingredients to make gnocchi. They can also be crumbled into smaller pieces and stir-fried in place of rice, pressed together with binders to make healthy pizza crust or pureed into sauces and dips such as hummus. In addition to savory recipes, Orange cauliflower can be incorporated into chocolate pudding, baked into brownies, or made into ice cream. Orange cauliflower pairs well with salty, tart, and earthy flavors to enhance the variety’s natural sweetness. Combine the colorful florets with meats such as bacon, poultry, and fish, olives, herbs such as mint, thyme, and parsley, spices including garam masala, curry powder, za’atar, turmeric, and cinnamon, and cheeses such as parmesan, cheddar, and gruyere. The stems and leaves are also edible and can be finely chopped into salads or used to flavor soup stocks. Whole Orange cauliflower heads should be wrapped in a damp paper towel, placed in a plastic bag with ventilation, and stored in the crisper drawer where they will keep 7 to 14 days. Individual florets will hold up to 7 days when stored in a container in the refrigerator.
Orange and purple cauliflower varieties have breathed new life into the ongoing cauliflower trend within the United States. Cauliflower was once a disliked, bland vegetable, but in the late 20th century and early 21st century, high-end chefs began rebranding cauliflower by using it in innovative dishes such as steak-like cuts with rich spices, roasting the heads whole with toppings, or frying the florets to create crispy bites. Over time, the vegetable rose to widespread commercial fame for its use as a simple carb replacement. Cauliflower has become a revered vegetable in health food diets, veganism, vegetarianism, and in the diets of omnivores looking to create comfort food classics with a healthy twist. The introduction of orange and purple varieties has also allowed the cauliflower movement to be reinvented with a fresh perspective, driven primarily through social media platforms. Orange cauliflower offers the versatility of white cauliflower with added nutritional benefits. The variety has recently become a popular ingredient in a vegetarian version of orange chicken as it provides natural coloring and a neutral flavor to simulate the classic dish.
Orange cauliflower was discovered in 1970, growing as a natural mutation in a field near Bradford Marsh, just north of Toronto, Canada. In 1981, the pigmented cauliflower was sent to the New York State Agricultural Station in Geneva, a part of Cornell University, where it was studied by breeder Michael H. Dickson, a specialist in cruciferous vegetables. Dickson spent eight years crossbreeding the orange cauliflower with white cauliflower varieties to develop a new variety with a favorable color, size, and taste. Orange cauliflower was first released to commercial growers in 1989, but the variety was not initially met with widespread acceptance. In the early 21st century, colored vegetables became a growing market across the United States with the rise of healthy food trends, leading Orange cauliflower varieties to become recognized commercial cultivars. Today Orange cauliflower can be found year-round through specialty grocers, wholesalers, and farmer’s markets in North America, Europe, Asia, and Australia.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Orange Cauliflower. One
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People have shared Orange Cauliflower using the Specialty Produce app for iPhone and Android.
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Description/Taste
Orange cauliflower consists of a medium to large head, averaging 22 to 30 centimeters in diameter, and is surrounded by several elongated and narrow, green leaves that bear a thick, fibrous midrib. The heads are comprised of many tightly closed, branching florets that are firm, slightly crumbly, and range in color from pale to bright orange. It is important to note that the vibrancy of the orange coloring is not an indication of freshness, and each variety will display varying shades depending on sunlight and cultivation techniques. Underneath the surface, the bright orange coloring fades into white throughout the stems and core, and the flesh has a crisp and dense, snap-like consistency. Orange cauliflower contains a light, vegetal scent and has a mild, sweet, and subtly nutty flavor. When cooked, the heads develop a soft, chewy, and tender texture and readily absorb accompanying flavors. In addition to the heads, all parts of the plant, including the stems and leaves, are edible.
Seasons/Availability
Orange cauliflower is available year-round, with a peak season in the fall through early winter.
Current Facts
Orange cauliflower, botanically classified as Brassica oleracea var. botrytis, is a colorful hybrid belonging to the Brassicaceae family. The pigmented cultivar was discovered growing in a field during the late 20th century and was further developed through years of traditional crossbreeding to showcase improved coloring and nutritional properties. Orange cauliflower contains a genetic mutation that allows the plant to store extra beta-carotene, giving the variety an orange hue. It is important to note that Orange cauliflower is not genetically modified and was solely created from natural occurrences. The name Orange cauliflower is a general descriptor used to encompass multiple varieties, including Cheddar, Orange Burst, and Orange Bouquet, and each cultivar will display varying shades of orange depending on growing conditions. Orange cauliflower is highly favored among chefs for its visually striking nature, versatility, and ability to hold its color even when cooked. The variety is also being studied as a potential crop to help fight against vitamin A deficiencies, a global issue found within many different communities worldwide.
Nutritional Value
Orange cauliflower is an excellent source of beta-carotene, the orange pigment found within the cauliflower head that can be converted into vitamin A in the body. Vitamin A supports healthy organ functioning, improves skin complexion, and can boost the immune system. Orange cauliflower is also rich in vitamin C to reduce inflammation and contains lower amounts of potassium, fiber, iron, calcium, and magnesium.
Applications
Orange cauliflower has a mild, sweet, and subtly nutty flavor well suited to raw and cooked preparations, including steaming, grilling, sautéing, roasting, and baking. The florets can be utilized in any recipe calling for white cauliflower and will hold their color throughout the cooking process as the pigments are unaffected by heat. Orange cauliflower can be chopped into individual florets and eaten raw, served on appetizer platters with creamy dips, tossed into salads, or blended into fruit smoothies as a thickener. The florets can also be stirred into soups and curries, pickled for extended use, roasted in vegetable medleys, cooked and mashed, or baked intro gratins, casseroles, and macaroni and cheese. Beyond cutting the heads into florets, Orange cauliflower can be sliced into thicker pieces and roasted to create savory, steak-like cuts, or it can be combined with other ingredients to make gnocchi. They can also be crumbled into smaller pieces and stir-fried in place of rice, pressed together with binders to make healthy pizza crust or pureed into sauces and dips such as hummus. In addition to savory recipes, Orange cauliflower can be incorporated into chocolate pudding, baked into brownies, or made into ice cream. Orange cauliflower pairs well with salty, tart, and earthy flavors to enhance the variety’s natural sweetness. Combine the colorful florets with meats such as bacon, poultry, and fish, olives, herbs such as mint, thyme, and parsley, spices including garam masala, curry powder, za’atar, turmeric, and cinnamon, and cheeses such as parmesan, cheddar, and gruyere. The stems and leaves are also edible and can be finely chopped into salads or used to flavor soup stocks. Whole Orange cauliflower heads should be wrapped in a damp paper towel, placed in a plastic bag with ventilation, and stored in the crisper drawer where they will keep 7 to 14 days. Individual florets will hold up to 7 days when stored in a container in the refrigerator.
Ethnic/Cultural Info
Orange and purple cauliflower varieties have breathed new life into the ongoing cauliflower trend within the United States. Cauliflower was once a disliked, bland vegetable, but in the late 20th century and early 21st century, high-end chefs began rebranding cauliflower by using it in innovative dishes such as steak-like cuts with rich spices, roasting the heads whole with toppings, or frying the florets to create crispy bites. Over time, the vegetable rose to widespread commercial fame for its use as a simple carb replacement. Cauliflower has become a revered vegetable in health food diets, veganism, vegetarianism, and in the diets of omnivores looking to create comfort food classics with a healthy twist. The introduction of orange and purple varieties has also allowed the cauliflower movement to be reinvented with a fresh perspective, driven primarily through social media platforms. Orange cauliflower offers the versatility of white cauliflower with added nutritional benefits. The variety has recently become a popular ingredient in a vegetarian version of orange chicken as it provides natural coloring and a neutral flavor to simulate the classic dish.
Geography/History
Orange cauliflower was discovered in 1970, growing as a natural mutation in a field near Bradford Marsh, just north of Toronto, Canada. In 1981, the pigmented cauliflower was sent to the New York State Agricultural Station in Geneva, a part of Cornell University, where it was studied by breeder Michael H. Dickson, a specialist in cruciferous vegetables. Dickson spent eight years crossbreeding the orange cauliflower with white cauliflower varieties to develop a new variety with a favorable color, size, and taste. Orange cauliflower was first released to commercial growers in 1989, but the variety was not initially met with widespread acceptance. In the early 21st century, colored vegetables became a growing market across the United States with the rise of healthy food trends, leading Orange cauliflower varieties to become recognized commercial cultivars. Today Orange cauliflower can be found year-round through specialty grocers, wholesalers, and farmer’s markets in North America, Europe, Asia, and Australia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Viejas Casino Baron Long's | Alpine CA | 619-863-9033 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Civico 1845 | San Diego CA | 574-210-4025 |
| University Club | San Diego CA | 619-234-5200 |
| Viejas Casino Buffett | Alpine CA | 760-845-9931 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Common Theory | San Diego CA | 858-384-7974 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Kensington Cafe | San Diego CA | 619-684-0044 |
| Cucina Sorella | San Diego CA | 858-232-7808 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Tartine | Coronado CA | 619-435-4323 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Prager Brothers (Encinitas) | Encinitas CA | 760-704-8441 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Miho (Delivery) | San Diego CA | 619-867-4295 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Pour House | Oceanside CA | 760-730-5944 |
| Catamaran | San Diego CA | 858-488-1081 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Hotel Del Coronado Sundeck | Coronado CA | 619-435-6611 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 x6113 |
| All Aspects Catering and Events | San Diego CA | 855-287-7658 |
| C 2 C | San Diego CA | 619-972-9345 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Rustic Root | San Diego CA | 619-232-1747 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| The Rose | San Diego CA | 619-572-7671 |
| Miho | San Diego CA | 619-365-5655 |
| Huntress | San Diego CA | 619-955-5750 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 760-294-7866 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 808-868-8639 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| Cove House | La Jolla CA | 858-999-0034 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Wheat & Water | La Jolla CA | 858-291-8690 |
| Dija Mara 2021 | Oceanside CA | 760-231-5376 |
| Marriott Coronado | Coronado CA | 619-435-3000 x6335 |
| Pure Meal Prep SD | San Diego CA | 209-485-4861 |
| Panama 66 | San Diego CA | 619-206-6352 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Four Seasons Foods Catering | San Diego CA | 619-876-6986 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Pina (Encinitas) | Encinitas CA | 562-371-5919 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| The Tavern | Coronado CA | 602-628-5890 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Il Dandy | San Diego CA | 609-373-5917 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
Recipe Ideas
Recipes that include Orange Cauliflower. One
is
easiest, three is harder.Recently Shared
People have shared Orange Cauliflower using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Virginia Park Farmer's Market
Weiser Family Farms
Near Santa Monica, California, United StatesAbout 72 days ago, 5/22/21 
Santa Monica Farmers Market
Weiser Family Farms
Near Santa Monica, California, United StatesAbout 79 days ago, 5/15/21 
Specialty Produce
Near San Diego, California, United StatesAbout 151 days ago, 3/04/21 Sharer's comments : Orange Cauliflower from Black Sheep Produce 
Specialty Produce
Near San Diego, California, United StatesAbout 204 days ago, 1/10/21 Sharer's comments : Orange Cauliflower from black sheep 
Santa Monica Farmers Market
Thao Family Farms
Near Santa Monica, California, United StatesFresno, CA About 254 days ago, 11/21/20 
Santa Monica Farmers Market
Near Santa Monica, California, United StatesAbout 607 days ago, 12/04/19 
Brentwood Farmers market
Underwood Family Farms
Near Sawtelle, California, United StatesAbout 617 days ago, 11/24/19 
Santa Monica Farmers Market
Near Santa Monica, California, United StatesAbout 621 days ago, 11/20/19 Sharer's comments : Sexy Orange Cauliflower coming in |
