How do you feel about the color purple, or purple with splashes of magenta? What about cauliflower, are you a fan or not so much? I love the color purple and cauliflower is a vegetable I’ve come to really enjoy. So when Mother Nature put these two elements together I felt like they were made for me…and you too of course. Living in a place where the most exotic produce, or even some that many of you consider everyday ingredients, aren’t always available means that when new products are introduced to the local market I don’t miss the opportunity to try them out. Such was the case in this gorgeously vibrant purple cauliflower.
How many of you have already tasted purple cauliflower? I have only seen it in photographs and in person only a few days ago. Honestly I wasn’t sure whether it was a colorful head of broccoli or cauliflower since it was displayed between both and without a sign, it was only after consulting the internet then it became clear.
For the most part the cauliflower is purple but there were specks of magenta and even lighter shades of a pinkish color. The scent was like that of it’s white counterpart, a light cabbage scent. Though the size of the head I purchase was comparable to white varieties stacked alongside it, the weight was considerably less. The purple one felt much lighter and the stalks are skinner and less dense. I loved that the leaves were green and some were purple with sprinklings of green and white along the lines.
When it comes to cooking a new ingredient I am always super excited and very inspired to photograph it. I know there are so many photos in this post but in fact many, many more photos were snapped — I just won’t bore you with all of them.
One of the things I love most about photography is that every once in a while everything falls into place better than you could have imagined it. That was the case in the photo above. As I played around with the leaves and shooting angles I suddenly noticed how the light was falling in that one small section, how it made it seem transparent and glowing at the same time. The shot came out somewhat abstract and the light couldn’t have been better.
I really don’t want to insult you with a typed recipe for roasting cauliflower, but I will share one anyway — incase there are any of you who have never eaten purple cauliflower and would like a little help cooking it.
- 1 head of purple cauliflower (weight was 700 gm or 1.5 lb)
- 2 tbsp good quality olive oil
- 1-2 tsp granulated garlic, adjust to taste (I used 2)
- sea salt to taste
- ground black pepper to taste
- fresh lemon juice, optional
- Preheat the oven to 200c or 390f and line a baking sheet with baking paper or aluminum foil. In a bowl combine the olive oil, granulated garlic, sea salt, and pepper. Remove all the leaves from the cauliflower, cut into small even sided florets and toss them with the mixed oil and spices until well coated. Lay on prepared baking sheet and roast in center of oven.
- Total roasting time will depend on the size of florets but they should be roasted until fork tender. I roasted mine for about 8 on one side then flipped for a further 8 minutes. Splash with freshly squeezed lemon juice before serving if desired.
Roasting cauliflower gives it a unique flavour, and if you allow some pieces to caramelize this adds a slight smokiness. The addition of garlic and the splash of lemon juice help bring out extras taste that all really compliments each other so well. My husband and I very much enjoyed eating cauliflower this way, I loved the deep purple color it became after roasting, and will definitely roast both purple and white cauliflower again.
If there is some barbecuing in your weekend plans I think throwing cauliflower on the grill would be great. Have a great weekend everyone!