Food: Colorflower



These beauties by Salyer American are heirloom cauliflowers in green, purple and orange. Amazing, aren’t they?

First, let me address your immediate assumption, because I know what you’re thinking … these things can’t be real or natural. Oops, but you’d be wrong. Their extraordinary color is completely natural and without any artificial colors or dyes. Has you fooled, doesn’t it?

And they taste as good as they look.


These more colorful varieties offer up more nutrients than its better known white cauliflower cousin.

The orange (actually, it’s more of a deep golden yellow) is high in beta-carotene. The purple is recognized for anthocyanins, which is also found in red cabbage and red wine. The green is high in beta-carotene, vitamin C and A. According to the American Dietetics Association, the antioxidants in these varieties may all have cancer-fighting benefits.


The different colors also vary slightly in taste, ranging from nutty and creamy to sweet. Try the orange in a creamy cauliflower soup. The green and purple are perfect with pastas or roasted and added to greens for a warm wilted salad. Oh, yum!

In California, you should be able to find these beauties in most grocery stores like Safeway and even Wal-Mart Superstores, if not, ask your grocer.

These incredible colors are perfect for the onset of spring and summer. Oh, man. I love cauliflower. Until a few years ago, I was ambivalent about it, always thought it plain and BOR-ing. And then on a visit to my sister in Dallas, I fell madly in love with it. I saw it in ways that I had never imagined before. Where in the world had it been all my life?

My sister did a roasted curry cauliflower dish with Indian spices, chiles and peas. I absolutely adored it and have developed the same sort of craving for it that I do for Ben & Jerry’s Coffee Heath Bar Crunch ice cream (and that’s a powerful craving!) I get so greedy that I can eat an entire head all by myself.

This recipe is an east asian version of her curry dish, but it’s a basic recipe that’s easy to customize . a) cut up cauliflower, b) add spices and a little olive oil, c) although unnecessary, you can add peas or other veggies, d) roast in super hot oven. Ta da! Yummyliciousness.

Simple Roasted Colorflowers

1 – 1 1/2 heads of any colored cauliflower
1 onion, chopped
1 clove garlic, minced
3 tbsp olive oil
1 tspn chinese 5 spice mix
sea salt
fresh ground black pepper

  1. Preheat oven to 450F.
  2. Cut cauliflower into 1-inch pieces and spread on a large baking sheet. Add spices and toss, coating thoroughly.
  3. Roast 20 minutes until cauliflower is tender, or 35 minutes for caramelized edges.

Have fun, folks!


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