Sources:
Enter the
Share Market®
Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Podcasts
Grower
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.
the other 44...
Recipes that include Orange Cauliflower. One
is
easiest, three is harder.
People have shared Orange Cauliflower using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Cauliflower | Listen |
| Food Fable: Cauliflower | Listen |
Grower
| Salad Savoy Corp. | Homepage |
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.
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Local Tap House & Kitchen | Oceanside CA | 760-547-1469 |
| Dija Mara | Oceanside CA | 760-231-5376 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| Town & Country San Diego | San Diego CA | 619-291-7131 |
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| Claytons Bakery & Bistro | Coronado CA | 619-435-5425 |
| Sorority Cuisine - Kappa Delta | San Diego CA | 510-512-2213 |
| Point Loma Seafood | San Diego CA | 619-223-1109 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| The Rose | San Diego CA | 619-572-7671 |
| The Tavern | Coronado CA | 602-628-5890 |
| Miho Gastrotruck | San Diego CA | 619-365-5655 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Maple Blue | San Diego CA | 860-733-5126 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| Scuderie Italia | San Diego CA | 858-352-6912 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Hotel Del Coronado Sundeck | Coronado CA | 619-435-6611 |
| Rustic Root | San Diego CA | 619-232-1747 |
| University Club | San Diego CA | 619-234-5200 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| J & Tonys | San Diego CA | 855-634-7664 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Cowgirl Q | San Diego CA | 858-586-1717 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| Park Hyatt Aviara (Ember & Rye) | Carlsbad CA | 760-448-1234 |
| Open Gym-White Rice | San Diego CA | 619-799-3675 |
| Village Vino | San Diego CA | 619-546-8466 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Cardellino | San Diego CA | 619-722-3398 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Lumi | San Diego CA | 619-955-5750 |
| The Clean & Colorful Kitchen | San Diego CA | 858-775-9005 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Cal A Vie | Vista CA | 760-945-2055 |
| 264 Fresco | Carlsbad CA | 760-720-3737 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Orens Fine Foods | San Diego CA | 510-910-2298 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Lola 55 | San Diego CA | 619-727-9282 |
| Tartine | Coronado CA | 619-435-4323 |
| insideOUT | San Diego CA | 619-888-8623 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Viejas Casino Baron Long's | Alpine CA | 619-863-9033 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Mission Ave Bar and Grill | Oceanside CA | 760-717-5899 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Kensington Cafe | San Diego CA | 619-684-0044 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Huntress | San Diego CA | 619-955-5750 |
Recipe Ideas
Recipes that include Orange Cauliflower. One
is
easiest, three is harder.| Running In A Skirt |
|
Crock Pot Vegetarian Detox Soup |
| Delish |
|
Cauliflower Benedict |
| Food Blogga |
|
Orange Cauliflower Mac n' Cheese |
| Nutmeg Nanny |
|
Roasted Orange Cauliflower |
| Magnolia Days |
|
Cauliflower Gratin |
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.
|
Specialty Produce
Near San Diego, California, United StatesAbout 65 days ago, 3/04/21 Sharer's comments : Orange Cauliflower from Black Sheep Produce 
Specialty Produce
Near San Diego, California, United StatesAbout 118 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 168 days ago, 11/21/20 
Santa Monica Farmers Market
Near Santa Monica, California, United StatesAbout 521 days ago, 12/04/19 
Brentwood Farmers market
Underwood Family Farms
Near Sawtelle, California, United StatesAbout 531 days ago, 11/24/19 
Santa Monica Farmers Market
Near Santa Monica, California, United StatesAbout 535 days ago, 11/20/19 Sharer's comments : Sexy Orange Cauliflower coming in 
Mollie Stone's Markets
Mollie Stone’s - Chapin Ave
Near Burlingame, California, United States1477 Chapin Ave Burlingame CA 94010 650-558-9992 About 645 days ago, 8/01/19 
Petaluma Market
Petaluma Market
Near Petaluma, California, United States210 Western Ave Petaluma CA 94952 707-762-5464 About 655 days ago, 7/23/19 
Whole Foods Market
Whole Foods Market - E. Washington St
Near Petaluma, California, United States621 E Washington Street Petaluma CA 94952 707-762-9352 About 655 days ago, 7/23/19 
Le Beau Market
Le Beau Market - Levenworth St
Near San Francisco, California, United States1263 Leavenworth Street San Francisco CA 94109 415-885-3030 About 666 days ago, 7/12/19 
Takashimaya Department Store Food Hall and Market
Takashimaya Basement Food Hall
Near Shinjuku, Tokyo, Japan035-361-1111 About 669 days ago, 7/08/19 Sharer's comments : This Market located in the basement of Takashimaya building in Shinjuku carries fresh produce sourced from all over Japan.. 
Brentwood Farmers market
Underwood family farms
Near Sawtelle, California, United StatesAbout 692 days ago, 6/16/19 
Central Markets & Fisheries Organization S.A. / Farmers Market
Near Athens, Attiki, GreeceTzon Kennenti, Agios Ioannis Rentis https://www.okaa.gr/ About 698 days ago, 6/10/19 Sharer's comments : Orange 🍊 |
