Despite its unique color, Orange cauliflower demonstrates the same characteristics as White cauliflower in terms of texture and flavor. The plant is made up of tightly packed clusters of florets, known as the "curd?. Its flavor is mild with subtle cruciferous and nutty sweet nuances, a taste which is amplified when roasted. The entire cauliflower, its leaves, trunk, stems and florets are all edible.
Orange cauliflower lends itself to any traditional cauliflower recipe. It can be steamed, roasted, fried and pickled. Puree boiled or steamed Orange cauliflower and add to soups, sauces and casseroles. Its flavor pairs well with cardamom, cumin, curry, garlic, robust cheeses, brussels sprouts and onion. Use within a few days of purchasing and rinse immediately before use.