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Purple cauliflower consists of a medium to large head, averaging 15 to 30 centimeters in diameter, and is sometimes surrounded by green leaves that bear a thick, fibrous midrib. The heads are comprised of many tightly closed, branching florets that firm, slightly crumbly, and range in color from lavender, violet, to dark purple. Underneath the surface, the stems and core are absent of the purple hues, being found in white to cream-colored shades, and have a crisp and dense consistency. Purple cauliflower contains a light, grassy scent and has a mild, sweet, and nutty flavor without the bitterness commonly associated with other cauliflower varieties. All parts of the plant, including the stems, heads, and leaves, are edible, and when cooked, the heads develop a soft, chewy, and tender texture with enhanced, neutral and nutty nuances.
Purple cauliflower is available year-round, with a peak season in the fall through winter.
Purple cauliflower, botanically classified as Brassica oleracea var. botrytis, is a colorful, cool-season hybrid variety belonging to the Brassicaceae family. The pigmented cultivar was developed through years of traditional crossbreeding between heirloom varieties and natural mutations discovered in fields. It is important to note that Purple cauliflower is not genetically modified and gets its purple coloring from anthocyanin, a naturally occurring phytochemical commonly found in fruits and vegetables. Purple cauliflower was first released in the late 20th century, and the name Purple cauliflower is a general descriptor used to encompass multiple varieties, including Sicilian Violet, Violet Queen, Purple Cape, and Graffiti cauliflower. The colorful cultivars can be used interchangeably with white cauliflower in culinary dishes and share a similar flavor and consistency with added nutritional properties. Purple cauliflower is also highly favored among chefs for its visually striking nature. Each variety will exhibit different shades of purple, and the amount of sunlight the heads receive during cultivation will also directly affect the strength of the purple pigments.
Purple cauliflower is an excellent source of vitamin C to strengthen the immune system and is rich in anthocyanins, a type of flavonoid with antioxidant-like properties that protect the cells against external environmental aggressors. The pigmented heads are also a source of fiber to regulate the digestive tract and contain some calcium, folate, potassium, and vitamin A.
Purple cauliflower has a mild, sweet, and nutty flavor well suited to a wide array of culinary applications. The florets can be utilized in any recipe calling for white cauliflower, retaining their color when cooked, but the coloring will hold better in roasted, sauteed, and grilled preparations compared to boiling and steaming. Depending on the variety, if Purple cauliflower is heavily steamed or boiled, it will lose its coloring and develop a slight green tinge, but the florets are still edible and retain a neutral flavor. A splash of lemon juice or vinegar can also assist in keeping the purple hues. Purple cauliflower can be chopped into individual florets and eaten raw, displayed on appetizer platters, tossed into salads, or blended into fruit smoothies as a thickener. Florets can also be thrown into soups and curries, pickled for extended use, roasted in vegetable medleys, or baked intro gratins and macaroni and cheese. Beyond florets, the heads can be sliced into thicker pieces and roasted to create savory, steak-like cuts. They can also be riced into smaller pieces and stir-fried in place of rice, pressed together with binders to make healthy pizza crust, or pureed into sauces. Purple Cauliflower pairs well with herbs such as parsley, thyme, and mint, legumes, nuts such as pepitas, peanuts, and pine nuts, green beans, peas, broccoli, spinach, mushrooms, and fruits such as coconut, blackberries, blueberries, mulberries, and plums. In addition to the heads, the stems and leaves are edible and can be finely chopped into salads or used to flavor soup stocks. Whole Purple cauliflower heads should be wrapped in a damp paper towel, placed in a plastic bag with some air holes, and stored in the crisper drawer where it will keep 7 to 14 days. Individual florets will keep up to 7 days when stored in a container in the refrigerator.
In 2020, fruits and vegetables exhibiting hues from the same color family were incorporated into culinary dishes as a part of the monochromatic food trend. While the “eat the rainbow” trend has been on the forefront of social media and heavily promoted by chefs for the past couple of years, during the coronavirus lockdown in the summer of 2020, chefs began substituting their rainbow dishes for simple, monochromatic creations. Monochromatic food was initially inspired by French artist Sophie Calle in 1997 through her photo series known as “The Chromatic Diet.” The food photography style was later revisited in the early 21st with the rise of social media platforms, and in 2020, one-color meals established themselves as a trending style among food stylists, photographers, and chefs. Monochromatic food has become especially popular in India as the dishes provide an incredible sensory experience. The brain uses visual elements as clues to what the dish is going to taste like, and shades of the same color leads the mind to assume the flavor is going to be relatively one-dimensional. As consumers sample the dish, they are surprised by the many different flavor bursts presented through various fruits, vegetables, and sauces, creating an unexpected experience. In monochromatic dishes, Purple cauliflower is frequently paired with other purple ingredients, including purple Brussels sprouts, purple potatoes, eggplant, purple berries, pea flower-infused sauces, and purple corn.
Cauliflower is believed to be native to the Northeastern Mediterranean and was first recorded in the 1st century through Pliny the Elder’s book, Natural History. During the Middle Ages, cauliflower was primarily grown on the island of Cyprus, blanched to create white, colorless heads, and was later introduced to Western Europe by the 13th century and to Northern Europe, Asia, and North America by the early 19th century. In the 20th century, an orange cauliflower was discovered growing naturally in a field in North America and was bred by scientists to exhibit improved qualities as a new cultivar. While the orange variety was not initially met with widespread acceptance, scientists continued to select and crossbreed cauliflowers, eventually developing other natural mutations such as the Purple cauliflower. Colored cauliflower varieties became prevalent at farmer’s markets in the early 21st century, and today Purple 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 Purple Cauliflower. One
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People have shared Purple Cauliflower using the Specialty Produce app for iPhone and Android.
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Description/Taste
Purple cauliflower consists of a medium to large head, averaging 15 to 30 centimeters in diameter, and is sometimes surrounded by green leaves that bear a thick, fibrous midrib. The heads are comprised of many tightly closed, branching florets that firm, slightly crumbly, and range in color from lavender, violet, to dark purple. Underneath the surface, the stems and core are absent of the purple hues, being found in white to cream-colored shades, and have a crisp and dense consistency. Purple cauliflower contains a light, grassy scent and has a mild, sweet, and nutty flavor without the bitterness commonly associated with other cauliflower varieties. All parts of the plant, including the stems, heads, and leaves, are edible, and when cooked, the heads develop a soft, chewy, and tender texture with enhanced, neutral and nutty nuances.
Seasons/Availability
Purple cauliflower is available year-round, with a peak season in the fall through winter.
Current Facts
Purple cauliflower, botanically classified as Brassica oleracea var. botrytis, is a colorful, cool-season hybrid variety belonging to the Brassicaceae family. The pigmented cultivar was developed through years of traditional crossbreeding between heirloom varieties and natural mutations discovered in fields. It is important to note that Purple cauliflower is not genetically modified and gets its purple coloring from anthocyanin, a naturally occurring phytochemical commonly found in fruits and vegetables. Purple cauliflower was first released in the late 20th century, and the name Purple cauliflower is a general descriptor used to encompass multiple varieties, including Sicilian Violet, Violet Queen, Purple Cape, and Graffiti cauliflower. The colorful cultivars can be used interchangeably with white cauliflower in culinary dishes and share a similar flavor and consistency with added nutritional properties. Purple cauliflower is also highly favored among chefs for its visually striking nature. Each variety will exhibit different shades of purple, and the amount of sunlight the heads receive during cultivation will also directly affect the strength of the purple pigments.
Nutritional Value
Purple cauliflower is an excellent source of vitamin C to strengthen the immune system and is rich in anthocyanins, a type of flavonoid with antioxidant-like properties that protect the cells against external environmental aggressors. The pigmented heads are also a source of fiber to regulate the digestive tract and contain some calcium, folate, potassium, and vitamin A.
Applications
Purple cauliflower has a mild, sweet, and nutty flavor well suited to a wide array of culinary applications. The florets can be utilized in any recipe calling for white cauliflower, retaining their color when cooked, but the coloring will hold better in roasted, sauteed, and grilled preparations compared to boiling and steaming. Depending on the variety, if Purple cauliflower is heavily steamed or boiled, it will lose its coloring and develop a slight green tinge, but the florets are still edible and retain a neutral flavor. A splash of lemon juice or vinegar can also assist in keeping the purple hues. Purple cauliflower can be chopped into individual florets and eaten raw, displayed on appetizer platters, tossed into salads, or blended into fruit smoothies as a thickener. Florets can also be thrown into soups and curries, pickled for extended use, roasted in vegetable medleys, or baked intro gratins and macaroni and cheese. Beyond florets, the heads can be sliced into thicker pieces and roasted to create savory, steak-like cuts. They can also be riced into smaller pieces and stir-fried in place of rice, pressed together with binders to make healthy pizza crust, or pureed into sauces. Purple Cauliflower pairs well with herbs such as parsley, thyme, and mint, legumes, nuts such as pepitas, peanuts, and pine nuts, green beans, peas, broccoli, spinach, mushrooms, and fruits such as coconut, blackberries, blueberries, mulberries, and plums. In addition to the heads, the stems and leaves are edible and can be finely chopped into salads or used to flavor soup stocks. Whole Purple cauliflower heads should be wrapped in a damp paper towel, placed in a plastic bag with some air holes, and stored in the crisper drawer where it will keep 7 to 14 days. Individual florets will keep up to 7 days when stored in a container in the refrigerator.
Ethnic/Cultural Info
In 2020, fruits and vegetables exhibiting hues from the same color family were incorporated into culinary dishes as a part of the monochromatic food trend. While the “eat the rainbow” trend has been on the forefront of social media and heavily promoted by chefs for the past couple of years, during the coronavirus lockdown in the summer of 2020, chefs began substituting their rainbow dishes for simple, monochromatic creations. Monochromatic food was initially inspired by French artist Sophie Calle in 1997 through her photo series known as “The Chromatic Diet.” The food photography style was later revisited in the early 21st with the rise of social media platforms, and in 2020, one-color meals established themselves as a trending style among food stylists, photographers, and chefs. Monochromatic food has become especially popular in India as the dishes provide an incredible sensory experience. The brain uses visual elements as clues to what the dish is going to taste like, and shades of the same color leads the mind to assume the flavor is going to be relatively one-dimensional. As consumers sample the dish, they are surprised by the many different flavor bursts presented through various fruits, vegetables, and sauces, creating an unexpected experience. In monochromatic dishes, Purple cauliflower is frequently paired with other purple ingredients, including purple Brussels sprouts, purple potatoes, eggplant, purple berries, pea flower-infused sauces, and purple corn.
Geography/History
Cauliflower is believed to be native to the Northeastern Mediterranean and was first recorded in the 1st century through Pliny the Elder’s book, Natural History. During the Middle Ages, cauliflower was primarily grown on the island of Cyprus, blanched to create white, colorless heads, and was later introduced to Western Europe by the 13th century and to Northern Europe, Asia, and North America by the early 19th century. In the 20th century, an orange cauliflower was discovered growing naturally in a field in North America and was bred by scientists to exhibit improved qualities as a new cultivar. While the orange variety was not initially met with widespread acceptance, scientists continued to select and crossbreed cauliflowers, eventually developing other natural mutations such as the Purple cauliflower. Colored cauliflower varieties became prevalent at farmer’s markets in the early 21st century, and today Purple 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.
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Miho | San Diego CA | 619-365-5655 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Carte Blanche Bistro & Bar | Oceanside CA | 619-297-3100 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Panama 66 | San Diego CA | 619-206-6352 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 760-294-7866 |
| Pour House | Oceanside CA | 760-730-5944 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| The Plot | Oceanside CA | 422-266-8200 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Beach Plum Kitchen | Carlsbad CA | 760-688-8682 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| University Club | San Diego CA | 619-234-5200 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Olivewood Gardens & Learning Center-Donation | National City CA | 619-434-4281 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| Hotel Del Coronado Sundeck | Coronado CA | 619-435-6611 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Common Theory | San Diego CA | 858-384-7974 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Wrench and Rodent | Oceanside CA | 760-840-1976 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Miho (Delivery) | San Diego CA | 619-867-4295 |
| Cove House | La Jolla CA | 858-999-0034 |
| Catamaran | San Diego CA | 858-488-1081 |
| Marriott Coronado | Coronado CA | 619-435-3000 x6335 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 x6113 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Viejas Casino Buffett | Alpine CA | 760-845-9931 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 808-868-8639 |
| Four Seasons Foods Catering | San Diego CA | 619-876-6986 |
| Pina (Encinitas) | Encinitas CA | 562-371-5919 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Sushi Ota | San Diego CA | 858-270-5047 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 858-886-7561 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| C 2 C | San Diego CA | 619-972-9345 |
| Kensington Cafe | San Diego CA | 619-684-0044 |
| All Aspects Catering and Events | San Diego CA | 855-287-7658 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Semola | La Jolla CA | 858-247-9670 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Hotel La Jolla & CUSP | La Jolla CA | 858-459-0261 |
| Fort Oak | San Diego CA | 619-795-6901 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Cucina Sorella | San Diego CA | 858-232-7808 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Pure Meal Prep SD | San Diego CA | 209-485-4861 |
| Storyhouse Spirits | San Diego CA | 801-949-5955 |
| Civico 1845 | San Diego CA | 574-210-4025 |
| Huntress | San Diego CA | 619-955-5750 |
| The Tavern | Coronado CA | 602-628-5890 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Il Dandy | San Diego CA | 609-373-5917 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| insideOUT | San Diego CA | 619-888-8623 |
| Viejas Casino Baron Long's | Alpine CA | 619-863-9033 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
Recipe Ideas
Recipes that include Purple Cauliflower. One
is
easiest, three is harder.Recently Shared
People have shared Purple 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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Huntington Park Farmers Market
Gourmet Specialty Farm
Near Bell, California, United StatesVentura, CA About 46 days ago, 6/16/21 
Specialty Produce
Near San Diego, California, United StatesAbout 150 days ago, 3/04/21 Sharer's comments : Purple Cauliflower from Black Sheep Produce 
Virginia Park Farmer's Market
Fresno Evergreen
Near Santa Monica, California, United StatesAbout 197 days ago, 1/16/21 
Specialty Produce
Near San Diego, California, United StatesAbout 203 days ago, 1/10/21 Sharer's comments : Purple Cauliflower from Black Sheep 
Virginia Park Farmer's Market
Fresno Evergreen
Near Santa Monica, California, United StatesAbout 232 days ago, 12/12/20 
Specialty Produce
Near San Diego, California, United StatesAbout 402 days ago, 6/25/20 Sharer's comments : Purple Cauliflower from Black Sheep Farms! 
Santa Monica Farmers Market
Near Santa Monica, California, United StatesAbout 543 days ago, 2/05/20 Sharer's comments : Purple cauliflower from the fine folks at 2 peas in a pod 
Central market of Athens Greece 🇬🇷
Near Athens, Attiki, GreeceAbout 549 days ago, 1/30/20 Sharer's comments : Cauliflower purple 🥳 
Vista Farmers Market
Rodney Kwano Farms
Near Vista, California, United States4791 Claire Drive Oceanside CA 92057 760-815-9434 About 610 days ago, 11/30/19 Sharer's comments : Large and beautiful. 
Little Italy Mercato
Rodney Kwano Farms
Near San Diego, California, United States4791 Claire Drive Oceanside CA 92057 760-815-9434 About 610 days ago, 11/30/19 Sharer's comments : Huge. 
Rungis
Near Zwijndrecht, South Holland, NetherlandsAbout 636 days ago, 11/04/19 Sharer's comments : Beautiful purple cauliflower grown in the Netherlands ! 
Central market of Athens Greece
Star fresh IKE
Near Athens, Attiki, GreeceCentral market of Athens L13 00302104814843 About 712 days ago, 8/20/19 Sharer's comments : Purple cauliflower 💄 |
