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Despite its unique color, Orange cauliflower demonstrates the same characteristics as White cauliflower in terms of texture and flavor. Its flavor is mild, sweet, and nutty, the taste is amplified when roasted. The entire cauliflower, its leaves, trunk, stems, and florets are all edible.
Use within a few days of purchasing and rinse immediately before use. Cauliflower 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.
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.
Baked Orange Cauliflower
1 head of cauliflower
1 cup water
3/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 1/2 cups panko bread crumbs