Cauliflower has a mild taste and a compact head, called a curd, composed of undeveloped flower buds.
Colored cauliflower though tastes similar to white cauliflower when raw, and is milder and sweeter when cooked.
The original color of cauliflower is a creamy white color. A tight encasing of heavy green leaves surrounds the curd.
These leaves protect the cauliflower from the sun and prevent the development of chlorophyll.
Its signature color purple comes from the antioxidant anthocyanin, a harmless, water-soluble pigment in the curd.
Anthocyanin is also found in red cabbage and red wine.
If you enjoy eating red cabbage, than this recipe is for you: Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread
Sun exposure further exaggerates its effect on the cauliflower, resulting in bright purple heads.
Other colors include yellow, orange and light green.
Cooking With Cauliflower
Oven-roasted cauliflower is even better as roasting it caramelizes the vegetable and has a creamy texture as well.
No matter what you’re making as the main dish, this side dish of oven-roasted tricolor cauliflower will pair perfectly with them all.
Some markets only sell white cauliflower heads, but sell other colors sliced and packaged.
This is an easy recipe to bring together. The florets are tossed with olive oil, garlic, and parmesan, then baked until golden.
To get that crispy creamy effect, be sure to space the florets in the baking dish.
If the florets are too crowded in the pan, they will steam rather than roast and won’t come out crispy.
Parmesan Roasted Cauliflower
1 large head cauliflower cleaned and separated into florets (1 lb.)
4 tablespoons extra-virgin olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon garlic powder
¼ cup grated Parmesan
Preheat your oven to 425 degrees F.
Place the cauliflower florets in a rimmed baking dish large enough to accommodate them in a single layer, such as a 9 X 13 rectangular baking dish.
Right in the pan, toss the cauliflower florets with the olive oil, salt, pepper, and garlic powder.
Roast the cauliflower for 15 minutes.
Gently stir the florets, sprinkle them with the parmesan, and continue baking until tender and golden, about 10-15 more minutes. Serve immediately.
Another cauliflower recipe with broccoli – Chopped Broccoli Tomato and Bacon Salad