What on earth

is an heirloom cauliflower??? I saw the sign before I saw the product last week at Rowe Farms and was intrigued. Then I saw it:

Isn’t it beautiful???

Of course I picked it up, since we all know my penchant for purple vegetables – I was very much hoping that the purple colour would not disappear on cooking…

According to Wikipedia, the purple color is caused by the presence of the antioxidant group anthocyanin, which can also be found in red cabbage and red wine. Antioxidants? All right then!!! You can read more about the scientific side of the colour here, on How Stuff Works.

Last night, Neil was charged with cooking dinner – I gave him some shrimp (prawns for the Australians reading this!), the cauliflower and the leftover cremini mushrooms and patty pan squash from last weekend’s Keep it Local meal. He made a beautiful stir fry and, look – the purple cauliflower stayed purple!!!

This dish was a winner – spicy and pretty!! I am loving the cauliflower right now!!!

26 thoughts on “What on earth”

  1. I don't want to eat it yet. Just want to look at the purple cauliflower for awhile. They're incredibly gorgeous.

  2. I love purple cauliflower. It seems like it is has a sweet undertone as well and it holds its shape quite well! Purple cauli is just too pretty to eat.

  3. Conor – I KNOW – I was very excited!

    Simply Life – absolutely!

    Divina – stunning colours, yes.

    Tasty Eats – apparently now is the season

    Penny – yes – it was a bit sweet – yummy!

    Chow – I am sure you could find one…

    Traveleatlove – Purple purée – now THERE'S an idea…

  4. Myrtille – you won't be disappointed!

    Andrea – It was actually even more beautiful when it was cooked!

  5. gorgeous. at the market the other day there was purple and golden cauliflower right next to each other. could have been a bridal bouquet it was so pretty!

  6. Simply Life – thanks! Will accept over weekend.

    myblissfulbites – oh how pretty!

    Fresh Local – thanks so much!

  7. i love the colorful cauliflowers – yellow, orange, purple – so pretty in a salad! i've never tried cooking them – not fond of cooked cauliflower – but am glad to know they retain their color, as i'd wondered about that. i also like the colorful carrots we find occasionally at the market.


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