Twas a moment burned in my memory when I opened the produce delivery box and found you in all your glory. Your blinding beauty stopped my breath for a moment as my eyes feasted on you, taking in your magnificence. As royal as the robes of kings, your purple hue shineth from your textured skin. For a week, I held you captive in the safety of mine produce drawer. Now, tis time to share you with the world and perhaps… with my taste buds. But, what could be done to you that would possibly be worthy of your beauty? For I fear that your purpose is for eyes alone and once prepared for consumption, you may fall short of my most lofty expectations.
I ask you, dear friends, what shall be done to this glorious cauliflower? Daily, I stare at the beautiful vegetable and cannot decide how to eat it.
May 27th, 2008 at 4:14 pm
I’d say simple roast the florets with some good butter—I think that will retain its color pretty well…. and roasted cauliflower is just so damn good!
May 28th, 2008 at 6:28 pm
Hi Whipped,
My name is Shannon and I’m the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
Congrats on the baby!
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
June 2nd, 2008 at 5:30 pm
Yesterday was the first time I saw a purple cauliflower, I wanted to buy it so bad, but had no idea what to do with it. Thanks so much for the idea!
June 2nd, 2008 at 5:35 pm
Ooops!!! The thanks should have gone like this:
Thanks Robin for the cooking tip & thanks to Whipped for bringing it up.
:0
June 12th, 2008 at 1:15 am
I would have to agree with roasting. I simply slice the cauliflower, generously drizzle with olive oil then sprinkle Fleur de Sel over it. Roast until you see lots of yummy, dark and crispy parts. It’s almost like cauliflower popcorn. Mmmm … veggie heaven.
August 27th, 2008 at 10:39 pm
[...] The people who put together my weekly produce “grab bag” must also be fascinated by color because they love to include surprises. You may remember my instant love affair with the purple cauliflower, or the discovery of the orange-fleshed honeydew melon. This week, I was delighted by purple potatoes and yellow watermelon. Perhaps these fruit and vegetable color change-ups are just genetic gimmicks to intrigue us into buying them. Whatever it is, I love it. It reminds me that watermelon does not have to be red, that carrots are not always orange, that potatoes and cauliflower want to wear color sometimes too and that trees are NOT just green. No Tags [...]
February 12th, 2009 at 12:40 pm
[...] p.s. Thank you to Robin and Ashley for the encouragement to roast my purple cauliflower. I drizzled it with olive oil, sprinkled it with chunky Korean sea salt and roasted it in my oven at 400 degrees. I ate it alongside this potato salad and it was divine! Tags: light recipe, potato salad, sour cream [...]