Cauliflower orange , single piece

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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


    1. Preheat the oven to 425 degrees.
    2. Wash and cut cauliflower into bite-sized pieces
    3. In a bowl, combine the water, flour, garlic powder, onion powder, and salt.
    4. Place the panko bread crumbs in a separate bowl.
    5. Dip each piece of cauliflower in the water/flour mixture, tap off excess, then roll in the panko bread crumbs. Add more bread crumbs if necessary.
    6. Place the breaded pieces of cauliflower on a parchment paper-lined baking sheet
    7. Bake at 425 degrees for 20 - 30 minutes, flipping at least once, until crispy on all sides.
    8. Serve orange cauliflower over white rice and top with optional sesame seeds and green onions, if desired. You can add your favorite sauce.