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Rainbow cauliflower

post #1 of 8
Thread Starter 

I came upon some rainbow varieties of cauliflower at the supermarket today including white, golden, green and purple!  I was just looking for some to make soup but I've never worked with any of these varieties before.  Any insight to what makes each unique and/or ideas on what to do with each kind?

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post #2 of 8

Blanch, then sauté a mixture of flowerettes for an interesting side.

 

When blanching the purple, acidify the water to protect the color, the orange and green will be ok.

 

Flavorwise, I've found little difference.

 

I think a soup would be a waste of the colorful product.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 8
Thread Starter 
Quote:
Originally Posted by PeteMcCracken View Post

Blanch, then sauté a mixture of flowerettes for an interesting side.

 

When blanching the purple, acidify the water to protect the color, the orange and green will be ok.

 

Flavorwise, I've found little difference.

 

I think a soup would be a waste of the colorful product.
 

 

Thanks, I wasn't going to make soup out of it except maybe the golden cauliflower would be nice as a soup.  It's too much cauliflower just for my family to get one of each for one dish so I have to buy one a time.  Purple is first!

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post #4 of 8

I've had all of those, and in my experience the only difference is in the way they look. 

post #5 of 8
Thread Starter 

Hit me with a good recipe to showcase the cauli please!

 

Quote:
Originally Posted by French Fries View Post

I've had all of those, and in my experience the only difference is in the way they look. 

 

I don't doubt it.  But I'm sure that given the brilliant colors they might offer more phytonutrients as well.  I'm tempted to make Siduri's famous cauliflower/garlic pasta but I'm fighting the urge because I'm laying low on carbs at the moment. 

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 8

blanched , shocked then saute with bacon and garlic lightly and put into a skinless scalloped hollowed tomato topped with lite butteed crumbs and under broiler a minute

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post #7 of 8

Mix 1/4 cup favorite curry spice blend with 2 tblspn canola oil and 2 tblspn rice wine vinegar.  toss to coat.  Set in fridge 4-6 hours. Sprinkle with Salt and Pepper,roast at 450 for @30min or until browned and crispy.  S & P to taste.  

 

My curry blend:

 

5   Tumeric

5   Paprika

3   Corriander

3   Onion Powder

3   Garlic Powder

2   Cumin

2   Cinnamon

2   Black Pepper

2   White Pepper

2   Red Pepper (or more for more heat)

1   Nutmeg

1   Cardamom

1   Mustard

 

(best if done from seed and roasted before crushing and blending)

post #8 of 8
Thread Starter 

Sounds good all, I'm not a big fan of curry but I do very often roast cauliflower with coriander, cumin, chili pepper and garlic and it's a big hit.

 

Ed, what do you mean by scalloped tomato?

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