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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
Ingredients:
1 head cauliflower
extra-virgin olive oil
sea salt
Instructions:
