Roasted Purple Cauliflower
Look at this gorgeous purple cauliflower! It’s naturally this vibrant deep purple color and so quick and easy to make. Roasted Purple Cauliflower is a show stopper vegetable for sure. It’s in peak season in July and August and often available in larger markets for your holiday table.
Click the image above to Pin.
This blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I may make a small commission if you make a purchase through one of these links at no cost to you.
Purple and orange cauliflower is in peak 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 good for you! Bonus!
How is purple cauliflower naturally purple?
Purple food, especially baked goods and sweets, are usually artificially colored or dyed. Not purple cauliflower! It is naturally this vibrant hue of purple 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!
This 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.
Don’t be tempted to stir too soon! It needs the high heat, undisturbed to achieve the brown edges.
Other veggie recipes you may love
- Half of one large head cauliflower cut into florets about 4 cups
- 1 tablespoon olive oil, avocado oil, or vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper (optional)
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 and lightly browned.
Don't be tempted to stir before the 12 minutes (or lightly brown on first side) is up!