What to do with this Royal Beauty?
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.
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!
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.
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Cheers!
Shannon Eliot
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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! :)
Ooops!!! The thanks should have gone like this:
Thanks Robin for the cooking tip & thanks to Whipped for bringing it up.
:0
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.