Purple cauliflower, carrots and broccoli have seeded from farmers’ markets and now join eggplant, beetroot and cabbage on Australia’s supermarket shelves.The purple colour is a flavonoid called anthocyanin, which also contributes to deciduous trees’ leaves turning red in the autumn.Depending on their pH, anthocyanin pigments can appear as red, purple, blue and black in fruits and vegetables – a reaction that comes to life in the kitchen when you squeeze lemon over a head of purple cauliflower, which promptly blushes pink.“Purple cauliflowers are now what we refer to as ‘stable genetics’,” says John Said, CEO of lettuce and brassica farm Fresh Select.A purple sweetcorn developed in partnership with University of Queensland’s Centre for Nutrition and Food Sciences.Purple’s reign is only just beginning, says plant physiologist and associate professor Tim O’Hare, with sweetcorn potentially next in line.He says the technical feasibility of developing a number of pigmented products is there, but consumer acceptance is vital. .
Growing Cauliflower in South Australia
This cool season crop can be a little fussy, but with the right care, they’ll thrive in your winter garden.They do best when planted in late summer to autumn, but may still struggle if the weather is warmer or cooler than expected. .
A serve of cooked cauliflower (75g) contains approximately 41mg of vitamin C – that’s close to 100% of your recommended daily intake.A member of the cabbage family, cauliflower is a good source of vitamin C and can be eaten raw or cooked.Purple pigments can indicate the presence of flavonoids (also in blueberries) which are being studied for mind and mood benefits, as well as their ability to delay brain aging.To maximise the protective positive effects and health benefits of veggies, aim to eat a rainbow of different colours daily. .
Cauliflower: Planting, Growing, and Harvesting Cauliflower
An annual plant in the Brassica family, cauliflower’s edible white flesh is extremely healthy and considered a “superfood.”.Like its cousin broccoli, the tightly bunched florets of cauliflower are connected by a thick core, often with a few light leaves surrounding it. .
How to Make Cauliflower Rice
Cauliflower rice is one of those things that seems to have popped up with a societal focus on trending diets such as Paleo, Whole30 and Keto.It is a low carb alternative to regular rice and an easy way to sneak more vegetables into your diet.So if we are going to the trouble of trying to sneak cauliflower into our meals, let’s take a quick look at why this is such a good idea from a health perspective.Cauliflower is considered a superfood for a reason as it is packed with nutrients and antioxidants helping to improve the immune system and protect against cancer.It can be a bit messy though and rouge cauliflower pieces have a tendency to find their way around the kitchen.Cut up your cauliflower into chunks (about the size of your palm) and grate the florets using your box grater on the side with the big holes (that you would use for cheese).If I am making a larger quantity you better bet that I want to save my arm from the manual grating.Cut the florets from the cauliflower and add these to the bowl of your food processor with the regular chopper attachment fitted (the one you probably use for everything).Use the pulse button in 2 second intervals to blitz the cauliflower until it forms a rice like consistency and there are no remaining large pieces.The pulse setting it key here as we do want to be careful not to blitz our cauliflower too long or risk it turning to mush.You could use the grater attachment to your food processor if you want to avoid the possibility of over pulsing, but I just don’t find it necessary personally.Season with salt and pepper and cook stirring with a wooden spoon for about 5 minutes or until the cauliflower is soft.Place the lid on the pan and let steam for about 5 minutes or until the cauliflower is soft but still has a bit of bite.This is a great option if your stove top is already occupied or you’re looking for a more robust, nutty flavour from your cauliflower.Freeze uncooked cauliflower rice in zip lock bags and cook from frozen using one of the above methods.Turn regular cauli rice into a zingy lime version with these Whole30 pulled beef burrito bowls.These honey pomegranate balsamic glazed chicken thighs from Whole Food Bellies are served on a bed of cauliflower rice to keep things low carb.For a quick weeknight dinner try this 15-minute cauliflower fried rice from Pinch of Yum.No ratings yet Print Pin Prep Time: 5 minutes Cook Time: 5 minutes Servings: 6 serves Author: Sally Cook Mode Prevent your screen from going dark Ingredients 1 large head cauliflower.Heat oil in a large frying pan and add cauliflower rice seasoning with salt and pepper to taste.Cook for 5 minutes until the rice is soft but still has a bit of bite, stirring with a wooden spoon to prevent sticking.Alternatively, omit oil and add about a tablespoon of water and cover the pan with a lid. .
Purple Cauliflower Information and Facts
Purple cauliflower consists of a medium to large head, averaging 15 to 30 centimeters in diameter, and is sometimes surrounded by green leaves that bear a thick, fibrous midrib.The heads are comprised of many tightly closed, branching florets that firm, slightly crumbly, and range in color from lavender, violet, to dark purple.The colorful cultivars can be used interchangeably with white cauliflower in culinary dishes and share a similar flavor and consistency with added nutritional properties.The pigmented heads are also a source of fiber to regulate the digestive tract and contain some calcium, folate, potassium, and vitamin A.Purple cauliflower has a mild, sweet, and nutty flavor well suited to a wide array of culinary applications.Depending on the variety, if Purple cauliflower is heavily steamed or boiled, it will lose its coloring and develop a slight green tinge, but the florets are still edible and retain a neutral flavor.Purple cauliflower can be chopped into individual florets and eaten raw, displayed on appetizer platters, tossed into salads, or blended into fruit smoothies as a thickener.Florets can also be thrown into soups and curries, pickled for extended use, roasted in vegetable medleys, or baked intro gratins and macaroni and cheese.Whole Purple cauliflower heads should be wrapped in a damp paper towel, placed in a plastic bag with some air holes, and stored in the crisper drawer where it will keep 7 to 14 days.Individual florets will keep up to 7 days when stored in a container in the refrigerator.In 2020, fruits and vegetables exhibiting hues from the same color family were incorporated into culinary dishes as a part of the monochromatic food trend.In the 20th century, an orange cauliflower was discovered growing naturally in a field in North America and was bred by scientists to exhibit improved qualities as a new cultivar. .