Cauliflower ....in living color

age 8

Grocer’s corner

 

Multi-colored cauliflower? What?! Oh yes. Cauliflower now comes in purple, orange, green, and the traditional white varieties. Now before you disregard these vibrantly colored, great-tasting cauliflower based on their unusual

pigments, keep in mind that carrots were originally white, yellow, or purple. Some people contend that the orange pigment was added by Dutch plant

breeders in the 17th century to celebrate Holland’s royal family.

 

Purple, orange, and green cauliflowers are not genetically engineered variations; rather, they are natural mutants of white cauliflower. Orange cauliflower contains high levels of beta-carotene, the precursor to vitamin A. In fact, due to its high beta-carotene content, orange cauliflower contains approximately 25 times more vitamin A than white cauliflower. Purple cauliflower contains anthocyanin, a healthful antioxidant responsible for the purple color of cabbage and red onions, among other foods. Antho-cyanin may help prevent heart disease by slowing blood clotting. Green cauliflower, also called broccoflower, apparently comes in several varieties, some of which could be mutants of cauliflower that produce chlorophyll or a hybrid between cauliflower and broccoli (they’re both members of the same species). Interestingly, one cup of green cauliflower provides 94% of the recommended daily value of vitamin C compared to only 77% from the same

serving size of the ordinary white variety.

Therefore, besides looking cool, colored cauliflower is actually more nutritious because of the aforementioned pig-ments. Plant pigments are often powerful antioxidants and anti-cancer agents, more the reason to eat colorful foods. So, the next time you are shopping for cauliflower, ask your grocer if they carry one or more of the colored varieties. 

Keep the following in mind when considering which color of cauliflower to prepare:

 

Purple. Purple cauliflower cooks a little faster than white and has a slightly milder flavor.

Orange. Orange cauliflower tastes a little sweeter, milder, and creamier than its white counterpart. But, it cooks much the same as white cauliflower.

Green. A cross between cauliflower and broccoli and, when cooked, it tastes a bit more like broccoli. It can be prepared just like a regular cauliflower.

 

Here is a little switcheroo that may intrigue your children. Instead of boring old mashed potatoes, try this purple cauliflower mash. It will not only introduce a new flavor to their dinner, but they may not believe you if you tell them that they are eating a vegetable. 

 

INGREDIENTS

1 head of purple cauliflower

¼ cup plain, unsweetened yogurt
1 Tbsp. butter
¼ tsp. sea salt
Black pepper to taste

DIRECTIONS

1. Wash, trim, and steam cauliflower.

2. Add cauliflower, yogurt, butter, salt and pepper to a blender or food processor.
3. Blend to desired consistency.
4. Serve warm with a pat of butter on top.
 

References:

Beharie, Roxanne, Dr. Cauliflower… in living color – Retrieved from: http://wpc.6fdc.edgecastcdn.net/006FDC/AU/Final_HPQ_newsletter__1_16_15_.pdf

Image retrieved from http://www.dailymail.co.uk