Saturday, July 24, 2010

Carnival Cauliflower


Have you noticed the cauliflower bin is full of psychedelic colors lately? You use to find the orange, green and purple cauliflower mainly at the farmer’s market but Andy Boy jumped on the bandwagon and now you can find the different varieties at your local grocery stores. Don’t be afraid, in fact embrace them.

The different colors are not only a way to make an otherwise boring salad or veggie stir-fry pop with color but they actually include more nutrients. The taste is the same as the white variety but the orange is loaded with vitamin A and the purple has the extra antioxidants like the ones found in red wine, blackberries and blueberries.

My favorite way to cook cauliflower is to chop it up into thumb size pieces then toss with a bit of olive oil, salt, pepper and a touch of cayenne pepper. Then roast in a 450 degree oven until popping with flavor. It’s easy, nutritional and now beautiful.


Oh, My Darling said...

Whoa, this is ridiculously fun!

Meg said...

There's a Jamie Oliver recipe where he adds lemon juice (I think!) and it makes the purple cauli go hot pink!