If you dipped ghost-white cauliflower into bright purple ink, you’d get something that looks a whole lot like this! Purple cauliflower is a fun veggie that gets its violet color from anthocyanins, which are good for your memory, bones, circulation, and heart.
Purple Cauliflower Particulars
Lovely Lavender: Purple cauliflower is famous for its bright violet florets, which are so pretty they almost look fake. Apart from its color, it looks just like other cauliflowers, with a green stem and leaves (both edible) crowning its head.
Big & Bold: Purple cauliflower comes in multiple varieties, from Violet Queen to Purple of Sicily. In some types, each head (cluster of florets) can grow up to a foot in diameter and weigh up to ten pounds!
Mellow to Munch On: This veggie looks vibrant, but it has a mild flavor that some folks describe as sweet, nutty, rich, or creamy.
A Year-Round Favorite: In California, farmers harvest cauliflower all year long.
Meet a Purple Cauliflower Farmer: Babé Farms
Babé Farms is a family-owned and operated farm in Santa Maria, California. Third-generation grower Will Souza founded the farm in 1986 along with four of his friends. One of those friends was Judy Lundberg-Wafer, and her son Jeff Lundberg still runs Babé Farms today! Jeff and his team grow more than seventy varieties of vegetables, including cauliflower, beets, lettuces, and more.
Where to Find Babé Farms
Chow Down on the Purple Goodness
Purple cauliflower is as tasty and versatile as its paler cousin and works well in the same recipes. Try it fresh for a crunchy snack or roasted to bring out its nutty sweetness.
4 Easy Ways to Enjoy Purple Cauliflower
Technicolor Dippers: Break a head of cauliflower into bite-sized florets and dip them in herby yogurt or hummus for a quick snack.
Roasty Toasty: Toss purple, white, and orange cauliflower florets with olive oil, salt, pepper, and spices, then roast them on a baking sheet until they soften. Eat them straight, dip them, or add them to a rice bowl or salad.
Perfectly Pickled: Purple cauliflower makes a gorgeous quick pickle! Pack the heads into a glass jar along with pieces of red onion, then boil vinegar, water, salt, and sugar together on the stove. Pour the mixture over the cauliflower, close the jar, and pop it in the fridge. Let it marinate for a bit, then enjoy! (Pro Tip: If you’ve never made a quick pickle, follow a recipe to do it safely.)
Crazy Soup: You can make a warming cauliflower soup with just a few ingredients: roasted purple cauliflower, roasted garlic, olive oil, water, salt, and pepper. Just blend them together and enjoy. Remember, this crazy soup will turn out purple—perfect for adventurous eaters!
Contact Us
For more info on The FruitGuys Farm-to-School Program, contact Carol Stewart at [email protected]
For general info, School Bulletin suggestions, or questions about your Nutrition Education materials, contact The School Team at [email protected]
