Roasted Purple Cauliflower

Roasted Purple Cauliflower

Roasted Purple Cauliflower served in a white bowl is a stunning addition to any meal.

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Roasted Purple Cauliflower in a white bowl

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.

Roasted Purple Cauliflower
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
You can opt for white cauliflower or broccoli if purple is not available. Don’t be tempted to stir too soon! It needs the high heat, undisturbed to achieve the brown edges.
Course: Side Dish
Cuisine: American
Keyword: cauliflower, purple food, purple cauliflower, sides
Servings: 4 servings
  • 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
  1. 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.


Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

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