Look at this gorgeous purple cauliflower! So easy and quick to make. It’s sure to stand out on your holiday dinner table.
Purple and orange cauliflower is in season in the fall months but it’s possible to find it year round in California and larger markets like Whole Foods.
Purple food is just fun to eat and purple cauliflower is a show stopper for sure. Unfortunately, purple food, especially baked goods, are artificially colored or dyed. Not purple cauliflower! It is naturally this vibrant color thanks to an antioxidant called anthocyanin. It’s the same antioxidant found in red cabbage and red wine. Orange cauliflower, on the other hand, is genetically modified to allow the plant to hold more beta carotene.
I bet if you were to roast white and purple cauliflower together and call it Unicorn Trees, little girls everywhere would be eating more cauliflower!
The recipe is simple but the key to getting the browned edges is to be patient and not turn them until you see the edges turn a little more than golden.
If you like recipes on the lighter side, click on my RECIPES tab and check out other recipes under LIGHTEN UP.
- Half of one head cauliflower cut into florets about 4 cups
- 11/2 tablespoon vegetable or olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Preheat oven to 425°. Toss all ingredients together in a bowl or right on a rimmed baking sheet or roasting pan. Spread florets out in a single layer. Bake at 425° for 12 minutes or until browned on underside of florets; stir or use tongs to turn over. Bake another 3 to 5 minutes or just until tender.