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Tuesday, May 27, 2008

Purple Cauliflower

This is a cauliflower, a fuchsia-purple one. I picked it up at the organic veg shop in Lintas today. The lady assured me that it isn't injected with a dye or anything like that.

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Beautiful fuchsia-purple cauliflower. Maybe now I can get to like cauli.

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Another shot, less bokeh and more light

When boiled, the cauli turned the water purple and became a dull blue-purple, like this:

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The taste was like...cauliflower of course. Anyone eaten purple cauli before?
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16 comments:

  1. Precious PeaMay 27, 2008 at 8:48 AM

    I have seen a light green cauliflower too..i guess that's the common one. I wonder purple cauliflower and purple cabbages have any connection.

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  2. AnonymousMay 27, 2008 at 9:08 AM

    i've seen this purple cauli before in the travel n living channel from jamie oliver's show..

    so it tasted just like the white cauli? hmm..

    ~anne

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  3. triShieMay 27, 2008 at 1:02 PM

    mm..i've hardly seen this purple cauliflower....whatever color it is, i don't fancy this veg. i'm more for brocolli...

    but, this pretty color makes my brain tell my mouth not to eat it. cos my tastebuds are telling me it tastes like flowers...

    who eats raw flowers??

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  4. UnknownMay 27, 2008 at 7:35 PM

    I was just browsing through websites, and boy was i impressed with your colourful blog. Purple cauli.. hm the meat caught my attention,drool.. LOL.
    Yes i ashamed to say i have been unable to control my food intake, and no exercise. Not a good combo. But.But.. i have started again. Recieved too many "nice" comments lately.hardy har har.
    -jc

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  5. AnonymousMay 28, 2008 at 9:33 AM

    i've seen them during my trip to shanghai but never try them though hehe

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  6. AnonymousMay 28, 2008 at 10:44 AM

    Wow....it can't be real....

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  7. MahekMay 28, 2008 at 11:15 AM

    hi
    nice to see such a cauliflower w hich might take ages to reach the indian market
    Thanks for featuring it here.

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  8. Denise ^ ChickyEGGMay 28, 2008 at 8:05 PM

    CAN I KILL U?
    this reminds me of the scariest Romanesco Broccoli !

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  9. LianneKMay 28, 2008 at 9:50 PM

    what a pity that it turned dark after cooking, otherwise it sure does look attractive. thankfully, taste was good.

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  10. ekengMay 28, 2008 at 10:12 PM

    This comment has been removed by the author.

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  11. ekengMay 28, 2008 at 10:13 PM

    the first picture looks sooo beautiful...Great shoot..Well Done !!!

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  12. Terri @ A Daily ObsessionMay 28, 2008 at 10:36 PM

    pp: i wondered about tt too!looks like the same color, n they r of the same cruxiferous family.

    anne: ah, so it has been featured by JO. yes, tastes like regular cauli except i think better bc it doesn't have a strong cauli flavor.

    trishie: i like colorful veg!

    jc: still a meat boy huh. fat's cute too :)

    exodus:then u must've seen those leafy purple cabbages tt look like flowers?very nice.

    junkgirl: yes, the wonders of nature...

    mahek: hey, nice blog u have. i must mark it bc i need to learn indian cooking!

    denise: romanesco broc reminds me of Little Foot's horn, i don't know why.hey, i think purple cauli is very beautiful!

    lianne: yes, would've been great if the color stayed

    ekeng: tq tq!

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  13. AnonymousJuly 17, 2008 at 10:35 AM

    From a tip I saw on another blog - I added lemon juice to the water when I boiled the purple cauliflower and it kept a bright purple color, though a little more lavendar than its original hue. Unfortunately boiling makes you lose a lot of those nutrients that make purple cauliflower more healthy than white cauliflower - I think it tastes great raw...

    ~some random person browsing purple cauliflower recipes online in the late hours of the night

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  14. MyMyMichlOctober 22, 2008 at 11:16 AM

    I brought home a purple one this evening. I made the mistake of boiling it in salted water, which turned purple in a few minutes. The good stuff went away with the boiling water. Next time I will steam it, or cook it with very little water. Last weekend we had a deep yellow (cheddar) one which was sweet, yummy, and had a creamy texture in contrast to the gritty purple one.

    In both cases I boiled the veg, drained and then cooked with butter and olive oil and some of the cooking liquid. It forms what you'd almost call an emulsion which coats and flavors the veg while using only a little bit of butter.

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  15. chumpmanApril 20, 2009 at 12:48 PM

    It's beautiful, too pretty to be eaten perhaps. Imagine a big bowl salad with this purple cauliflower, tomato, green/red/yellow bell pepper, potato, pumpkin, celery, so refreshing !

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  16. AnonymousJanuary 3, 2011 at 11:43 AM

    purple cauliflower is that color because it is loaded with antioxidants. Same as red cabbage and red wine.

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