Discover purple cauliflower

Last week, I visited the DuPont Circle Farmers Market in Washington, DC. Unlike our Historic Lewes Farmers Market, held in the green fields at George H.P. Smith Park, this one filled several interconnected city streets. And, in addition to farmers from around the region (Pennsylvania, Virginia, Maryland) there was an extensive selection of prepared foods — from breakfast sandwiches hot off the grill to curated salads.

There were a few surprises, including the distillery selling bottles of potent adult beverages and the hemp merchant offering all sorts of CBD products. Amid all that, the arrays of produce were colorful and fragrant, featuring corn, melon, tomatoes, squash, berries, eggplant, and cauliflower both in the traditional white as well as the rich purple seen in the photo.

What is purple cauliflower? It is exactly as you might guess, a generic name for all the cauliflower varieties with purple heads. They range in hues from pastel lavender to deep violet, with the vibrancy of the color the direct result of the amount of sunlight they receive during cultivation.  The names of the different varietals are charming; Sicilian Violet; Violet Queen; Purple Cape; Graffiti; and Mulberry Cauliflower just to name a few.

This pigmented cultivar was developed through years of traditional crossbreeding among heirloom varieties and natural mutations discovered growing wild. Purple cauliflower is not genetically modified and the purple coloring comes from anthocyanin, a naturally occurring phytochemical found in fruits and vegetables, such as blueberries and blackberries. 

Purple cauliflower offers a light, grassy scent and a mild, sweet, nutty flavor without the bitterness commonly associated with other cauliflower varieties. When cooked, the heads develop a tender, chewy texture. When sliced into “steaks,” purple cauliflower displays a white center beneath the purple exterior, making a striking presentation on the plate. 

The first mention of cauliflower is attributed to Pliny the Elder in his first century collection titled “Natural History.” Native to the northeastern Mediterranean, cauliflower was primarily grown on the island of Cyprus, introduced to Western Europe by the 13th century and to Northern Europe, Asia, and North America by the early 19th century. In subsequent years, scientists began to crossbreed the vegetable to exploit its natural mutations and create a dependable purple cultivar.

Purple cauliflower can be used in any recipe calling for cauliflower, however, the color usually fades to a brownish hue when it's boiled or steamed. The color will turn a bit bluish in roasted and grilled preparations. Acid will help preserve the purple color stay vibrant; add a few splashes of lemon juice or vinegar to the pan when cooking or water when boiling. 

The individual florets of purple cauliflower can be eaten raw, displayed on appetizer platters, tossed into salads, or blended into fruit smoothies. Add the florets to soups and curries or roast them in vegetable medleys. They can also be riced and stir-fried or pureed into sauces. Whole purple cauliflower heads should be wrapped in a damp paper towel, placed in a plastic bag with some air holes, and stored in the crisper drawer where it will keep for a week or so. Happy shopping at the farmers market!

Roasted Purple Cauliflower

1 head purple cauliflower
2 T olive oil

salt & pepper
1 T chopped parsley, for garnish

2 T shredded Parmesan cheese

Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper. Trim the cauliflower to remove florets, reserving stem for another use. Toss florets in olive oil, making sure to coat completely. Arrange florets in a single layer on prepared baking sheet. Season generously season with salt and pepper. Bake until edges begin to brown, about 15 to 20 minutes. Serve warm, garnished with parsley and Parmesan cheese.

Purple Cauliflower Soup

1 head purple cauliflower

2 T olive oil

1 chopped onion

1 pressed garlic clove

1 t rice wine vinegar

3 C chicken stock

1/4 C grated Parmesan cheese

salt & pepper, to taste

Trim the florets from the head of cauliflower, reserving the stem for another use; set aside. Heat the olive oil in a soup pot over medium; sauté onion until softened, about 5 minutes. Add garlic and cook for a minute. Stir in cauliflower florets and sprinkle with vinegar. Add stock and bring to a boil; reduce to a simmer and cook until tender, about 15 minutes. Using an immersion blender or food processor, puree the mixture until smooth. Whisk in Parmesan cheese and season to taste with salt and pepper.

Purple Cauliflower Soup

1 head purple cauliflower

4 C baby lettuce mixture

6 radishes

1/2 C chopped walnuts

2 T olive oil

2 T lemon juice

1/2 t lemon zest

salt & pepper, to taste

Trim cauliflower, cutting florets into bite-size pieces; reserve stem for another use. Rinse and drain lettuce; set aside. Thinly slice radishes; set aside. In a serving bowl, whisk together olive oil, lemon juice, and zest until emulsified. Add greens, cauliflower florets, and sliced radishes. Toss to coat completely. Sprinkle with walnuts and season to taste with salt and pepper.