Recipe Page: Purple Cauliflower

Roasted Purple Cauliflower with Parmesan

Duration: 35 minutes

Tasty and vibrant, the perfect combo.

Utensils

  • Baking sheet

Ingredients

  • 1 head purple cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the purple cauliflower florets with olive oil, minced garlic, salt, and pepper until evenly coated.
  3. Spread the cauliflower florets in a single layer on the prepared baking sheet.
  4. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and lightly browned, stirring halfway through.
  5. Sprinkle grated Parmesan cheese over the roasted cauliflower and return to the oven for an additional 3-5 minutes, until the cheese is melted and bubbly.
  6. Remove from the oven and garnish with fresh parsley before serving.

Purple Cauliflower and Chickpea Curry

Duration: 35 minutes

A tasty and colourful curry.

Utensils

  • Large skillet or pot

Ingredients

  • 1 head purple cauliflower, cut into florets
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can (400ml) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice, for serving

Instructions

  1. In a large skillet or pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
  2. Add minced garlic and grated ginger to the skillet and cook for another 2 minutes, until fragrant.
  3. Stir in curry powder and ground turmeric, and cook for 1 minute.
  4. Add purple cauliflower florets and chickpeas to the skillet, and stir to coat with the spices.
  5. Pour in the coconut milk and bring the mixture to a simmer. Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the cauliflower is tender.
  6. Season with salt and pepper to taste.
  7. Serve the purple cauliflower and chickpea curry over cooked rice.
  8. Garnish with fresh cilantro before serving.

Purple Cauliflower Steaks with Chimichurri Sauce

Duration: 35 minutes

Tasty Chimichurri sauce with especially vibrant cauliflower.

Utensils

  • Baking sheet
  • Blender or food processor

Ingredients

  • 1 large purple cauliflower
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped
  • Fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil

Instructions

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Slice the purple cauliflower into thick steaks, about 1-inch thick.
  3. Place the cauliflower steaks on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
  4. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and golden brown around the edges.
  5. While the cauliflower is roasting, prepare the chimichurri sauce. In a blender or food processor, combine chopped parsley, chopped cilantro, minced garlic, finely chopped shallot, red wine vinegar, and olive oil. Blend until smooth.
  6. Serve the roasted purple cauliflower steaks drizzled with chimichurri sauce.
  7. Garnish with additional chopped parsley and cilantro, if desired.