Orange Cauliflower ???
My local, independent market had Orange Cauliflower today and I bought a head, purely out of curiosity. It looks exactly the same as "regular" white cauliflower except that it is the color of clementines. The manager told me that it was a cross of several other varieties of cauliflower which I find puzzling and beside the point.
Anybody ever tasted this? cooked this? died from eating this?
I'm up for any and all suggestions. Would love to hear from hounds who've had experience with this.
Here we can buy white,orange & purple cauliflower. The produce dept guy sez the coloured cauliflower is the same as white but was developed to encourage kids to eat it. Sounds good to me but my spouse probably wouldn't touch the coloured stuff.(won't try anything different)
Have you heard of Broccoflower--it's kind of a cross between broccoli & cauliflower,.
I buy the broccoflower and while it tastes relatively the same when it's raw, I do think it has a slightly different taste when roasted. I love roasted cauliflower, although it really doesn't have *that* much flavor, and I think that the broccoflower actually has some good flavor. I roast the 2 of them along with baby carrots, red onions and brussels sprouts and it makes a nice colorful plate of vegetables.
Tastes like white, but looks prettier on the plate. Sometimes called gold cauliflower.
I've had white,orange, green & purple cauliflower. All tastes the same.
If special steps were not taken, all cauliflower would be green.
The purple cauliflower has the health advantage as any blue/purple veggie like blueberries.
More about cauliflower from Chow ingrediants:
BTW, the above link says cauliflower has an affitinity with ginger ... which never occured to me. I recenlty made cauliflower (green and gold) sauteed with fresh ginger and garlic. It was wonderful.
That ingrediants section is my absolute favorite part of Chow.
As previously mentioned, the orange cauli tastes just like the white. I've seen it billed as being higher in beta-carotene and anti-oxidants than the white (I guess that whole "the brighter the colour, the better the veggie is for you" concept?)
I just get a kick out of the colour. :)
It's good..same as regular cauliflower. you do pay a bit of a premium for it, at least by me.
I usually buy it when I want to roast some, and I'll mix 2 or 3 colors (green and purple also available). Try cutting it up into 1 inch pieces, and tossing it with finely mashed garlic (or grated through a fine microplane), salt pepper, EV olive oil, and a generous sprinkle of cumin. Roast it in a 400-450 degree over for about 10 minutes, or until the tips bging to brown a bit.
My thanks to all who responded so quickly.
Leaving the question of increased nutrients aside, this veg piqued my interest solely because of the color. It was 59 cents well spent! (sorry, ChefBoyAreMe) I divided the head in half and made a sort-of cauliflower pie w/ sharp cheddar with one half and roasted carrots, sweet potatoes & the cauli with the other half. You'all are dead-on -- tastes like cauliflower!
I was slightly leery but I'll ante up some more money today and continue experimenting thanks to all your helpful answers. Hurrah!