Sunday, November 07, 2004
Purple Cauliflower
Broccoli and cauliflower are both varieties of the species Brassica oleracera, distinguished by their different flower morphology. The Violet Queen is also a variety of this species, with the texture of cauliflower, a somewhat milder flavor, and a brilliant purple color. Not to be confused with broccoflower, which also has a violet hue, it is the product of a natural processes, not genetic engineering or specialized breeding. The purplish color is due to an unusually high level of anthocyanins, more than 200 times the level found in white cauliflower, thus, like red wine, is an excellent source of anti-oxidants.
It's been reported that the color fades with cooking, but I've steamed this vegetable without losing any of its purple brilliance. It tastes great with bechamel sauce and used as a stuffing for crepes.
Broccoli and cauliflower are both varieties of the species Brassica oleracera, distinguished by their different flower morphology. The Violet Queen is also a variety of this species, with the texture of cauliflower, a somewhat milder flavor, and a brilliant purple color. Not to be confused with broccoflower, which also has a violet hue, it is the product of a natural processes, not genetic engineering or specialized breeding. The purplish color is due to an unusually high level of anthocyanins, more than 200 times the level found in white cauliflower, thus, like red wine, is an excellent source of anti-oxidants.
It's been reported that the color fades with cooking, but I've steamed this vegetable without losing any of its purple brilliance. It tastes great with bechamel sauce and used as a stuffing for crepes.
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