cauliflower purple, Violet, single piece


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  • Purple cauliflower displays vibrant violet hues on the outside florets, however, the stem and core of the vegetable retain a cream color. The entire plant (floret, stalk, and leaves) is edible. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. Its flavor is milder, sweeter, nuttier, and free of the bitterness sometimes found in White cauliflower.

  • Purple cauliflower can be chopped into individual florets and eaten raw, or roasted and paired with additional flavors such as garlic or balsamic vinegar. The vibrant color is a nice visual counterpoint for green-hued vegetables like green beans, peas or broccoli. Blend steamed cauliflower with beans for a unique spread for toast or crackers. Use within a few days of purchase for the best color and texture.

  • When you get it home, unwrap it immediately and transfer it to a loosely sealed plastic bag, with a paper towel tucked in to absorb any excess moisture. Whole heads of cauliflower can be kept in a loosely sealed plastic bag in the refrigerator for 4 to 7 days. Precut florets should be stored for no more than 4 days.

  • Roasted Purple Cauliflower Steaks


    1 head cauliflower
    extra-virgin olive oil
    sea salt


    1. Heat oven to 400F degrees.
    2. Cut leaves off cauliflower head and slice head into planks or steaks.
    3. On a baking sheet, place the cauliflower steaks. Drizzle with olive oil and sprinkle with a pinch of salt.
    4. Roast for 20-30 minutes.
    5. Remove from oven and serve.