Purple Cauliflower
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Purple Cauliflower makes sporadic appearances making its season in the Fall stretching into late Spring.


Purple Cauliflower is available from Fall into late Spring.


When buying Purple Cauliflower, look for heavy, purple or bright purple-colored, heads that are uniform in color and tightly bunched.  Avoid any that are speckled or have brown spots.  A good indicator of freshness is the quality of the leaves, which should be sturdy and crisp.  If the leaves are yellowed and wilted, or even worse have been removed, the plant has been sitting on the shelf for a good while, and will taste its age.


Though it will last a week refrigerated wrapped in plastic (small holes in the plastic will keep it fresh and dry longest), Cauliflower tastes best when eaten as soon as possible after purchasing.  Store it stem side down for best results. Cauliflower will keep 1-2 weeks refrigerated. In a pinch, Cauliflower can also be frozen. It should last 8-10 months in the freezer.

Culinary Uses

Preparing and Crowning Cauliflower is the most common way that Cauliflower is prepared for use.

Cauliflower, which are 92% water according to the University of Kentucky College of Agriculture, can be eaten RawSteamed,RoastedBoiledBlanchedSautéed, or Deep Fried.  To prepare, rinse well and remove the leaves and thick stem (though both are edible, they are rarely used).  The large curd head can be cooked whole or broken down into florets, which should be uniform-sized pieces so that they’ll cook evenly.

When boiling Cauliflower, add a tablespoon of lemon juice or white wine vinegar to the water to help maintain its white color.  And since it is “reactive” when cooked, use stainless cookware and avoid Aluminum or Cast-Iron pans. 

The healthiest preparations for Cauliflower are raw, steamed and roasted, though it is so chock-full of vitamins and minerals that even boiled, during which it loses nutrients, it is still very good for you.

Cauliflower has a mild flavor that makes it an ideal vehicle for a variety of spices and flavorings. 

Like all crucifers, it loves fat, playing up the richness of even a small chunk of salt pork or a single tablespoon of Whole Butter.  It can be served in myriad ways—with a rich Hollandaise Sauce or Mornay Sauce, in a vegetable Fondue, as part of a vegetable tempura ,au gratin, raw in salads or pickled, to name a few.  It is traditionally used in Soups in Eastern Europe, with GarlicCapers and Anchovies in Italy, and is highly prized in India and Asia, with their multi-spiced cuisines.

Cauliflower can be Puréed to the smoothest of textures, a trait exploited by many top chefs, including the legendary French chef Joel Robuchon, in his Gelée de Caviar a la Crème de Chou-fleur (Cream of Cauliflower Soup with Caviar), a dish that helped his restaurant Jamin earn its three star Michelin rating. Smart Kitchen’s Soup exercise on making Cream of Cauliflower Soup is a bit less complex but will still warm your belly.

Portion Size

Allow 1-2 oz of Purple Cauliflower per person.


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Nutritional Value USDA
Amount Per 100g
Calories 25
%Daily Value*
Total Fat 0g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 30mg
Potassium 299mg
Total Carbohydrate 4g
Dietary Fiber 2g
Sugars 1g
Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Purple Cauliflower provides a source of vitamin A, folate and is high in vitamin C. Purple cauliflower is fat-free, cholesterol-free and low in sodium and calories.

Gluten Free


Low Fat


Low Calorie