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Purple cauliflower consists of a medium to large head, averaging 15 to 30 centimeters in diameter, and is sometimes surrounded by green leaves that bear a thick, fibrous midrib. The heads are comprised of many tightly closed, branching florets that firm, slightly crumbly, and range in color from lavender, violet, to dark purple. Underneath the surface, the stems and core are absent of the purple hues, being found in white to cream-colored shades, and have a crisp and dense consistency. Purple cauliflower contains a light, grassy scent and has a mild, sweet, and nutty flavor without the bitterness commonly associated with other cauliflower varieties. All parts of the plant, including the stems, heads, and leaves, are edible, and when cooked, the heads develop a soft, chewy, and tender texture with enhanced, neutral and nutty nuances.
Purple cauliflower is available year-round, with a peak season in the fall through winter.
Purple cauliflower, botanically classified as Brassica oleracea var. botrytis, is a colorful, cool-season hybrid variety belonging to the Brassicaceae family. The pigmented cultivar was developed through years of traditional crossbreeding between heirloom varieties and natural mutations discovered in fields. It is important to note that Purple cauliflower is not genetically modified and gets its purple coloring from anthocyanin, a naturally occurring phytochemical commonly found in fruits and vegetables. Purple cauliflower was first released in the late 20th century, and the name Purple cauliflower is a general descriptor used to encompass multiple varieties, including Sicilian Violet, Violet Queen, Purple Cape, and Graffiti cauliflower. The colorful cultivars can be used interchangeably with white cauliflower in culinary dishes and share a similar flavor and consistency with added nutritional properties. Purple cauliflower is also highly favored among chefs for its visually striking nature. Each variety will exhibit different shades of purple, and the amount of sunlight the heads receive during cultivation will also directly affect the strength of the purple pigments.
Purple cauliflower is an excellent source of vitamin C to strengthen the immune system and is rich in anthocyanins, a type of flavonoid with antioxidant-like properties that protect the cells against external environmental aggressors. The pigmented heads are also a source of fiber to regulate the digestive tract and contain some calcium, folate, potassium, and vitamin A.
Purple cauliflower has a mild, sweet, and nutty flavor well suited to a wide array of culinary applications. The florets can be utilized in any recipe calling for white cauliflower, retaining their color when cooked, but the coloring will hold better in roasted, sauteed, and grilled preparations compared to boiling and steaming. Depending on the variety, if Purple cauliflower is heavily steamed or boiled, it will lose its coloring and develop a slight green tinge, but the florets are still edible and retain a neutral flavor. A splash of lemon juice or vinegar can also assist in keeping the purple hues. Purple cauliflower can be chopped into individual florets and eaten raw, displayed on appetizer platters, tossed into salads, or blended into fruit smoothies as a thickener. Florets can also be thrown into soups and curries, pickled for extended use, roasted in vegetable medleys, or baked intro gratins and macaroni and cheese. Beyond florets, the heads can be sliced into thicker pieces and roasted to create savory, steak-like cuts. They can also be riced into smaller pieces and stir-fried in place of rice, pressed together with binders to make healthy pizza crust, or pureed into sauces. Purple Cauliflower pairs well with herbs such as parsley, thyme, and mint, legumes, nuts such as pepitas, peanuts, and pine nuts, green beans, peas, broccoli, spinach, mushrooms, and fruits such as coconut, blackberries, blueberries, mulberries, and plums. In addition to the heads, the stems and leaves are edible and can be finely chopped into salads or used to flavor soup stocks. Whole Purple cauliflower heads should be wrapped in a damp paper towel, placed in a plastic bag with some air holes, and stored in the crisper drawer where it will keep 7 to 14 days. Individual florets will keep up to 7 days when stored in a container in the refrigerator.
In 2020, fruits and vegetables exhibiting hues from the same color family were incorporated into culinary dishes as a part of the monochromatic food trend. While the “eat the rainbow” trend has been on the forefront of social media and heavily promoted by chefs for the past couple of years, during the coronavirus lockdown in the summer of 2020, chefs began substituting their rainbow dishes for simple, monochromatic creations. Monochromatic food was initially inspired by French artist Sophie Calle in 1997 through her photo series known as “The Chromatic Diet.” The food photography style was later revisited in the early 21st with the rise of social media platforms, and in 2020, one-color meals established themselves as a trending style among food stylists, photographers, and chefs. Monochromatic food has become especially popular in India as the dishes provide an incredible sensory experience. The brain uses visual elements as clues to what the dish is going to taste like, and shades of the same color leads the mind to assume the flavor is going to be relatively one-dimensional. As consumers sample the dish, they are surprised by the many different flavor bursts presented through various fruits, vegetables, and sauces, creating an unexpected experience. In monochromatic dishes, Purple cauliflower is frequently paired with other purple ingredients, including purple Brussels sprouts, purple potatoes, eggplant, purple berries, pea flower-infused sauces, and purple corn.
Cauliflower is believed to be native to the Northeastern Mediterranean and was first recorded in the 1st century through Pliny the Elder’s book, Natural History. During the Middle Ages, cauliflower was primarily grown on the island of Cyprus, blanched to create white, colorless heads, and was later introduced to Western Europe by the 13th century and to Northern Europe, Asia, and North America by the early 19th century. In the 20th century, an orange cauliflower was discovered growing naturally in a field in North America and was bred by scientists to exhibit improved qualities as a new cultivar. While the orange variety was not initially met with widespread acceptance, scientists continued to select and crossbreed cauliflowers, eventually developing other natural mutations such as the Purple cauliflower. Colored cauliflower varieties became prevalent at farmer’s markets in the early 21st century, and today Purple cauliflower can be found year-round through specialty grocers, wholesalers, and farmer’s markets in North America, Europe, Asia, and Australia.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Purple Cauliflower. One
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Description/Taste
Purple cauliflower consists of a medium to large head, averaging 15 to 30 centimeters in diameter, and is sometimes surrounded by green leaves that bear a thick, fibrous midrib. The heads are comprised of many tightly closed, branching florets that firm, slightly crumbly, and range in color from lavender, violet, to dark purple. Underneath the surface, the stems and core are absent of the purple hues, being found in white to cream-colored shades, and have a crisp and dense consistency. Purple cauliflower contains a light, grassy scent and has a mild, sweet, and nutty flavor without the bitterness commonly associated with other cauliflower varieties. All parts of the plant, including the stems, heads, and leaves, are edible, and when cooked, the heads develop a soft, chewy, and tender texture with enhanced, neutral and nutty nuances.
Seasons/Availability
Purple cauliflower is available year-round, with a peak season in the fall through winter.
Current Facts
Purple cauliflower, botanically classified as Brassica oleracea var. botrytis, is a colorful, cool-season hybrid variety belonging to the Brassicaceae family. The pigmented cultivar was developed through years of traditional crossbreeding between heirloom varieties and natural mutations discovered in fields. It is important to note that Purple cauliflower is not genetically modified and gets its purple coloring from anthocyanin, a naturally occurring phytochemical commonly found in fruits and vegetables. Purple cauliflower was first released in the late 20th century, and the name Purple cauliflower is a general descriptor used to encompass multiple varieties, including Sicilian Violet, Violet Queen, Purple Cape, and Graffiti cauliflower. The colorful cultivars can be used interchangeably with white cauliflower in culinary dishes and share a similar flavor and consistency with added nutritional properties. Purple cauliflower is also highly favored among chefs for its visually striking nature. Each variety will exhibit different shades of purple, and the amount of sunlight the heads receive during cultivation will also directly affect the strength of the purple pigments.
Nutritional Value
Purple cauliflower is an excellent source of vitamin C to strengthen the immune system and is rich in anthocyanins, a type of flavonoid with antioxidant-like properties that protect the cells against external environmental aggressors. The pigmented heads are also a source of fiber to regulate the digestive tract and contain some calcium, folate, potassium, and vitamin A.
Applications
Purple cauliflower has a mild, sweet, and nutty flavor well suited to a wide array of culinary applications. The florets can be utilized in any recipe calling for white cauliflower, retaining their color when cooked, but the coloring will hold better in roasted, sauteed, and grilled preparations compared to boiling and steaming. Depending on the variety, if Purple cauliflower is heavily steamed or boiled, it will lose its coloring and develop a slight green tinge, but the florets are still edible and retain a neutral flavor. A splash of lemon juice or vinegar can also assist in keeping the purple hues. Purple cauliflower can be chopped into individual florets and eaten raw, displayed on appetizer platters, tossed into salads, or blended into fruit smoothies as a thickener. Florets can also be thrown into soups and curries, pickled for extended use, roasted in vegetable medleys, or baked intro gratins and macaroni and cheese. Beyond florets, the heads can be sliced into thicker pieces and roasted to create savory, steak-like cuts. They can also be riced into smaller pieces and stir-fried in place of rice, pressed together with binders to make healthy pizza crust, or pureed into sauces. Purple Cauliflower pairs well with herbs such as parsley, thyme, and mint, legumes, nuts such as pepitas, peanuts, and pine nuts, green beans, peas, broccoli, spinach, mushrooms, and fruits such as coconut, blackberries, blueberries, mulberries, and plums. In addition to the heads, the stems and leaves are edible and can be finely chopped into salads or used to flavor soup stocks. Whole Purple cauliflower heads should be wrapped in a damp paper towel, placed in a plastic bag with some air holes, and stored in the crisper drawer where it will keep 7 to 14 days. Individual florets will keep up to 7 days when stored in a container in the refrigerator.
Ethnic/Cultural Info
In 2020, fruits and vegetables exhibiting hues from the same color family were incorporated into culinary dishes as a part of the monochromatic food trend. While the “eat the rainbow” trend has been on the forefront of social media and heavily promoted by chefs for the past couple of years, during the coronavirus lockdown in the summer of 2020, chefs began substituting their rainbow dishes for simple, monochromatic creations. Monochromatic food was initially inspired by French artist Sophie Calle in 1997 through her photo series known as “The Chromatic Diet.” The food photography style was later revisited in the early 21st with the rise of social media platforms, and in 2020, one-color meals established themselves as a trending style among food stylists, photographers, and chefs. Monochromatic food has become especially popular in India as the dishes provide an incredible sensory experience. The brain uses visual elements as clues to what the dish is going to taste like, and shades of the same color leads the mind to assume the flavor is going to be relatively one-dimensional. As consumers sample the dish, they are surprised by the many different flavor bursts presented through various fruits, vegetables, and sauces, creating an unexpected experience. In monochromatic dishes, Purple cauliflower is frequently paired with other purple ingredients, including purple Brussels sprouts, purple potatoes, eggplant, purple berries, pea flower-infused sauces, and purple corn.
Geography/History
Cauliflower is believed to be native to the Northeastern Mediterranean and was first recorded in the 1st century through Pliny the Elder’s book, Natural History. During the Middle Ages, cauliflower was primarily grown on the island of Cyprus, blanched to create white, colorless heads, and was later introduced to Western Europe by the 13th century and to Northern Europe, Asia, and North America by the early 19th century. In the 20th century, an orange cauliflower was discovered growing naturally in a field in North America and was bred by scientists to exhibit improved qualities as a new cultivar. While the orange variety was not initially met with widespread acceptance, scientists continued to select and crossbreed cauliflowers, eventually developing other natural mutations such as the Purple cauliflower. Colored cauliflower varieties became prevalent at farmer’s markets in the early 21st century, and today Purple cauliflower can be found year-round through specialty grocers, wholesalers, and farmer’s markets in North America, Europe, Asia, and Australia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Communal Coffee | San Diego CA | |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Hotel La Jolla & CUSP | La Jolla CA | 858-459-0261 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| The Plot | Oceanside CA | 422-266-8200 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Mavericks Beach Club | San Diego CA | 858-999-0348 |
| Hotel Del Coronado Sheerwater | Coronado CA | 619-435-6611 |
| Viejas Casino Baron Long's | Alpine CA | 619-863-9033 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Civico 1845 | San Diego CA | 574-210-4025 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 858-886-7561 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Kensington Cafe | San Diego CA | 619-684-0044 |
| Surf Side Cuisine | San Diego CA | 619-507-0891 |
| Miss B's Coconut Club | San Diego CA | 858-381-0855 |
| Mission Pacific | Oceanside CA | 760-450-7864 |
| Four Seasons Foods Catering | San Diego CA | 619-876-6986 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Cardiff Seaside Market | Cardiff CA | 760-753-5445 |
| Fort Oak | San Diego CA | 619-795-6901 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Hotel Del Coronado Sundeck | Coronado CA | 619-435-6611 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Lumi | San Diego CA | 619-955-5750 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| Semola | La Jolla CA | 858-247-9670 |
| Rustic Root | San Diego CA | 619-232-1747 |
| The Tavern | Coronado CA | 602-628-5890 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Chosen Foods | San Diego CA | 877-674-2244 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 760-294-7866 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| The Compass | Carlsbad CA | 760-434-1900 |
| Common Theory | San Diego CA | 858-384-7974 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Huntress | San Diego CA | 619-955-5750 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Il Dandy | San Diego CA | 609-373-5917 |
| Wrench and Rodent | Oceanside CA | 760-840-1976 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Catamaran | San Diego CA | 858-488-1081 |
| Orens Fine Foods | San Diego CA | 510-910-2298 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Miho | San Diego CA | 619-365-5655 |
| Bekker's Catering | San Diego CA | 619-287-9027 |
| Panama 66 | San Diego CA | 619-206-6352 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Rollin Roots-Veggie Gang | San Diego CA | 951-259-3836 |
| University Club | San Diego CA | 619-234-5200 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Pina (Encinitas) | Encinitas CA | 562-371-5919 |
| The Rose | San Diego CA | 619-572-7671 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| insideOUT | San Diego CA | 619-888-8623 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Pure Meal Prep SD | San Diego CA | 209-485-4861 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Snake Oil Cocktail Company LLC | San Diego CA | 619-754-4041 |
Recipe Ideas
Recipes that include Purple Cauliflower. One
is
easiest, three is harder.Recently Shared
People have shared Purple Cauliflower using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Hillcrest Farmers Market
HB Family Farm
Near San Diego, California, United StatesSan Luis Obispo, CA About 39 days ago, 8/08/21 
Huntington Park Farmers Market
Gourmet Specialty Farm
Near Bell, California, United StatesVentura, CA About 92 days ago, 6/16/21 
Specialty Produce
Near San Diego, California, United StatesAbout 196 days ago, 3/04/21 Sharer's comments : Purple Cauliflower from Black Sheep Produce 
Virginia Park Farmer's Market
Fresno Evergreen
Near Santa Monica, California, United StatesAbout 243 days ago, 1/16/21 
Specialty Produce
Near San Diego, California, United StatesAbout 249 days ago, 1/10/21 Sharer's comments : Purple Cauliflower from Black Sheep 
Virginia Park Farmer's Market
Fresno Evergreen
Near Santa Monica, California, United StatesAbout 278 days ago, 12/12/20 
Specialty Produce
Near San Diego, California, United StatesAbout 448 days ago, 6/25/20 Sharer's comments : Purple Cauliflower from Black Sheep Farms! 
Santa Monica Farmers Market
Near Santa Monica, California, United StatesAbout 589 days ago, 2/05/20 Sharer's comments : Purple cauliflower from the fine folks at 2 peas in a pod 
Central market of Athens Greece 🇬🇷
Near Athens, Attiki, GreeceAbout 596 days ago, 1/30/20 Sharer's comments : Cauliflower purple 🥳 
Vista Farmers Market
Rodney Kwano Farms
Near Vista, California, United States4791 Claire Drive Oceanside CA 92057 760-815-9434 About 656 days ago, 11/30/19 Sharer's comments : Large and beautiful. 
Little Italy Mercato
Rodney Kwano Farms
Near San Diego, California, United States4791 Claire Drive Oceanside CA 92057 760-815-9434 About 656 days ago, 11/30/19 Sharer's comments : Huge. 
Rungis
Near Zwijndrecht, South Holland, NetherlandsAbout 683 days ago, 11/04/19 Sharer's comments : Beautiful purple cauliflower grown in the Netherlands ! |
