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Purple Cauliflower
Inventory, 12 ct : 9.09
This item was last sold on : 11/28/23
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.
| Q&A Oyster Bar & Restaurant | Oceanside CA | 858-245-3780 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Kensington Cafe | San Diego CA | 619-684-0044 Fausto |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| Convention Center Shell | San Diego CA | 619-954-3063 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Venissimo Cheese North Park | San Diego CA | 619-376-1834 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Venissimo Cheese Del Mar | Del Mar CA | 858-847-9616 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Morgan Run Resort and Club | Rancho Sante Fe CA | 858-759-5473 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| Little Lion | San Diego CA | 619-519-4079 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Margaritaville Hotel SD (Kitchen) | San Diego CA | 619-819-9500 |
| Casa | San Diego CA | 619-581-3003 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Deeply Nourished | San Diego CA | 808-489-7366 |
| Savory Moment (1) | El Cajon CA | 619-633-8863 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Bekker's Catering | San Diego CA | 619-287-9027 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Peohes | Coronado CA | 619-437-4474 |
| The Shores | La Jolla CA | 858-459-8271 |
| Fishery | San Diego CA | 858-272-9985 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Belmont Park Cannonball | San Diego CA | 858-228-9283 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| All Aspects Catering and Events | San Diego CA | 855-287-7658 |
| Wolfies Carousel | San Diego CA | 909-477-1291 |
| Hotel La Jolla & CUSP -CLK | La Jolla CA | 858-459-0261 |
| The Loma Club | San Diego CA | 619-222-4653 |
| Izakaya Maize/Rabih Sus | La Mesa CA | 619-395-6383 |
| Webbcreationfood LLC | San Diego CA | 619-829-9194 |
| Rustic Root | San Diego CA | 619-232-1747 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Secret Sister | San Diego CA | 619-281-0718 |
| Avant | San Diego CA | 858-675-8505 |
| Aztec Shop Catering | San Diego CA | 619 594-3576 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Hotel Indigo | San Diego CA | 619-295-3172 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Golden Door | San Marcos CA | 760-761-4142 |
| insideOUT | San Diego CA | 619-888-8623 |
| Cove House | La Jolla CA | 858-999-0034 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Kingfisher | San Diego CA | 619-861-8074 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| A & M catering | San Diego CA | 206-802-8320 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Harney Sushi | San Diego CA | 619-295-3272 |
| Lafayette Hotel - Beginners Diner | San Diego CA | 619-296-2101 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| The Handmade Chef Meal Prep Co. | San Diego CA | 619-368-3705 |
| Belmont Park Draft | San Diego CA | 858-228-9283 |
Recipe Ideas
Recipes that include Purple Cauliflower. One
is easiest, three is harder.Podcasts
