Fresh organic purple cauliflower, a vivid violet variety with the mild, nutty flavor of standard cauliflower. Unlike white cauliflower, which is shaded from the sun to stay pale, this one is left exposed: sunlight helps develop the anthocyanins that turn the curds purple, the same pigments found in red cabbage and blueberries. The color holds best under dry heat, so roasting or sauteing at high temperature keeps it bright while boiling fades it toward gray-green. Cut the head into florets for roasting, slice thick slabs for cauliflower steaks, or shave it raw into salads for a pop of color. It also steams, purees, and pickles like white cauliflower. Pairs well with olive oil, lemon, cumin, and capers.
Certified Organic
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