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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 āeat the rainbowā 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 āThe Chromatic Diet.ā 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 Elderās 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 farmerās markets in the early 21st century, and today Purple cauliflower can be found year-round through specialty grocers, wholesalers, and farmerās 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 āeat the rainbowā 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 āThe Chromatic Diet.ā 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 Elderās 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 farmerās markets in the early 21st century, and today Purple cauliflower can be found year-round through specialty grocers, wholesalers, and farmerās markets in North America, Europe, Asia, and Australia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Panama 66 | San Diego CA | 619-206-6352 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Pitchers | San Diego CA | 858-472-1251 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 760-294-7866 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| The Plot | Oceanside CA | 422-266-8200 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Little Lion | San Diego CA | 619-519-4079 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 808-868-8639 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Viejas Casino Baron Long's | Alpine CA | 702-401-0455 |
| Wheat & Water | La Jolla CA | 858-291-8690 |
| Hotel Del Coronado Store Room | Coronado CA | 619-435-6611 |
| Jujus Kitchen | Bonita CA | 619-471-5342 |
| Miho Gastrotruck Delivery | San Diego CA | 619-867-4295 |
| Wrench and Rodent | Oceanside CA | 760-840-1976 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Pour House | Oceanside CA | 760-730-5944 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Ebullition Brew Works & Gastronomy | Carlsbad CA | 760-504-4492 |
| University Club | San Diego CA | 619-234-5200 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Dynamic Nutrition | San Diego CA | 619-296-3172 |
| Cafe Madeline | San Diego CA | 619-723-5845 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Kensington Cafe | San Diego CA | 619-684-0044 |
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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Virginia Park Farmer's Market
Fresno Evergreen
Near Santa Monica, California, United StatesAbout 8 days ago, 1/16/21 
Specialty Produce
Near San Diego, California, United StatesAbout 14 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 43 days ago, 12/12/20 
Specialty Produce
Near San Diego, California, United StatesAbout 213 days ago, 6/25/20 Sharer's comments : Purple Cauliflower from Black Sheep Farms! 
Santa Monica Farmers Market
Near Santa Monica, California, United StatesAbout 354 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 š¬š·
Near Athens, Attiki, GreeceAbout 360 days ago, 1/30/20 Sharer's comments : Cauliflower purple š„³ 
Vista Farmers Market
Rodney Kwano Farms
Near Vista, California, United States4791 Claire Drive Oceanside CA 92057 760-815-9434 About 421 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 421 days ago, 11/30/19 Sharer's comments : Huge. 
Rungis
Near Zwijndrecht, South Holland, NetherlandsAbout 447 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 523 days ago, 8/20/19 Sharer's comments : Purple cauliflower š 
Mollie Stone's Markets
Mollie Stoneās - Chapin Ave
Near Burlingame, California, United States1477 Chapin Ave Burlingame CA 94010 650-558-9992 About 541 days ago, 8/01/19 
Whole Foods Market
Whole Foods Market - E. Washington St
Near Petaluma, California, United States621 E Washington Street Petaluma CA 94952 707-762-9352 About 551 days ago, 7/23/19 
Central market of Athens Greece
Near Athens, Attiki, GreeceAbout 563 days ago, 7/11/19 Sharer's comments : Purple cauliflower šø 
Central Markets & Fisheries Organization S.A. / Farmers Market
Near Athens, Attiki, GreeceTzon Kennenti, Agios Ioannis Rentis https://www.okaa.gr/ About 594 days ago, 6/10/19 Sharer's comments : Purple cauliflower š 
Sprouts Farmers Market
Near San Diego, California, United StatesAbout 635 days ago, 4/30/19 
Central Market
Near Austin, Texas, United StatesAbout 655 days ago, 4/09/19 Sharer's comments : All colors of cauliflower ! 
Brentwood Farmers' Market
Near Sawtelle, California, United StatesAbout 686 days ago, 3/10/19 Sharer's comments : Purple Cauliflower spotted at Brentwood Farmers' Market. Big beautiful heads of cauliflower. Green and white too! |
