Friday, November 4, 2011

{ Roasted Purple Cauliflower with Gruyere Cheese }



Last week while strolling through my local farmer’s market, I came across purple cauliflower. It instantly caught my eye and into my reusable bag it went. Purple cauliflower's color is caused by the presence of the antioxidant group anthocyanin, which can also be found in red cabbage and red wine. This brilliant colored vegetable is displaying vibrant violet hues, purple cauliflower which may be different in color than its white counterpart, however, on the outside, that is the only difference.



It was the color that drew me in. I wondered if roasting it – would the color change? The answer if no – it remained vibrant. I did a simple preparation for a dinner last week. I simply broke off the florets and placed into a baking dish. I mixed the traditional white cauliflower with the purple. Added a bit of chicken stock, perhaps a quarter cup to a third poured over the florets. Then I drizzled with olive oil and seasoned with salt and pepper. I grated about a half of a cup of gruyere cheese on top and baked at 350 for about 35 to 45 minutes until the cauliflower was tender.


It was such a simple dish to prepare and the flavors were amazing. I served with roasted chicken. We are trying to eat low carb and this did the trick! Hope that you are able to locate purple cauliflower where you live. Enjoy your weekend!



9 comments:

  1. Wow! That purple cauliflower is beautiful! If only it were easier to find - I'm sure my kids would eat it, if only for novelty value.

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  2. The color of that cauliflower is absolutely brilliant. I'm going to look for it at my local farmer's markets next week. Just wish someone in my family besides me liked cauliflower. It's such an unappreciated vegetable.

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  3. Simple. Beautiful. And Delicious.... I love it! That purple cauliflower is such a stunner.

    Have a great Sunday, Lisa.

    -Erin

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  4. Love the colors! Cauliflower is so great for simple but delicious dishes

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  5. Simple and fab, love those sorta dishes....love them for my wallet too.

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  6. The deep, gorgeous color of that cauliflower is striking! It's like an edible flower ;) Love the simplicity of this dish and the flavor punch it must have with the gruyere!

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  7. I just love purple cauliflower...so beautiful! And roasted even more so :)

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  8. I just love finding new varieties of vegetables. Our farmer's market has scarlet turnips, watermelon radishes, but no purple cauliflower. I'll keep an eye out for this, it's gorgeous. I have seen the green and the orange cauliflower at my supermarket occasionally, and I think they taste great.

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  9. I haven't tried purple cauliflower even though I see it at the farmers market. Do they taste different from regular cauliflowers? I did try the Romanesco cauliflower and it was delicious - much sweeter than regular cauliflower. Try it roasted - recipe is here http://omnivore-almostveg.blogspot.com/2011/10/roasted-romanesco-cauliflower-with.html

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