Purple Cauliflower, Each

Purple Cauliflower Head is a whole purple cauliflower – the stunning violet variety with the same sweet, nutty flavour as white cauliflower but a dramatically different appearance. Purple cauliflower gets its colour from anthocyanins, the same pigments found in red cabbage and blueberries. As a result, it has a slightly sweeter, milder flavour than standard cauliflower. Furthermore, the purple colour softens to a lilac-pink during roasting, creating a beautiful effect on the plate. In particular, it is outstanding as a roasted whole head – a dramatic vegetable centrepiece for a dinner party.

About Purple Cauliflower Head

We source our vegetables and seasonal produce from specialist growers across Britain and Europe. In particular, we select every variety for its flavour, condition and provenance. As a result, the produce we deliver meets a standard well above what most supermarkets carry. Furthermore, we prioritise seasonal and heritage varieties over commodity produce. These varieties exist because growers selected them for taste, not yield or shelf life. However, they require more care and attention to grow. In particular, heritage and specialty vegetables often have shorter seasons and more demanding growing conditions. Additionally, we work with growers who share our commitment to quality. A short supply chain from grower to your door makes all the difference to freshness. That is why Purple Cauliflower Head from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Purple Cauliflower Head From Us

Cooking with genuinely seasonal and specialty produce transforms everyday dishes. In contrast to commodity vegetables, these varieties carry a depth of flavour that rewards simple treatment. As a result, the best preparation is often the simplest. Furthermore, freshness is everything with vegetables. We deliver direct from our suppliers so you cook with produce at its peak. However, even the finest vegetables need a little attention in the kitchen. In particular, most benefit from minimal cooking rather than long boiling. Moreover, good olive oil, sea salt and a little acidity — lemon juice or a splash of vinegar — bring out the best in almost everything. Additionally, the variety and provenance of what you cook matters. That is why we choose these ingredients so carefully.

How to Cook Purple Cauliflower Head

To get the very best from Purple Cauliflower Head:

• Cut into florets and roast at 220°C with olive oil and sea salt for 15 to 20 minutes until golden and just tender.
• Roast as a whole head at 200°C for 30 to 35 minutes with olive oil, spices and herbs for a spectacular vegetable centrepiece.
• Furthermore, purple cauliflower steams beautifully – just 5 to 6 minutes for florets keeps a good colour and texture.
• Additionally, use raw florets in a crudite platter where the colour has maximum visual impact.

Perfect Pairings

Purple Cauliflower Head pairs beautifully with:

• Good olive oil, sea salt and a squeeze of lemon for the simplest treatment
• Tahini, harissa or a romesco sauce for a more substantial accompaniment
• A chilled Vermentino, Pinot Grigio or a light Barbera alongside
• Aged Parmesan, Pecorino or a tahini dressing as finishing flavours

Storage: Keep refrigerated and use within a few days of delivery. Most vegetables are best stored unwashed in the fridge. However, root vegetables and onions keep well in a cool, dark, dry place. Furthermore, use as soon as possible after delivery for the finest flavour. Delivered fresh and ready to prepare.

However you prepare it, Purple Cauliflower Head brings a depth of flavour and quality to the table that commodity produce simply cannot match. Moreover, cooking with the finest seasonal produce is one of the great pleasures of the kitchen.