Interesting what shows up in conversation when a bunch of friends gather. Most recently, this is what happened.
“So, have you ever wondered how cauliflower ends up purple and orange? Has anyone tried it? Carol, how does that happen?”
Inquiring minds need to know. So, here you go.
Purple, green and orange cauliflower contain naturally occurring pigments. They have not been dyed or genetically modified. These colored varieties have been developed over the years from cross-breeding techniques and seed development.
As most of you know from my previous blogs, I am not a fan of this vegetable. I have tried it any number of ways and it matters not.
However, I’ve read that these colorful varieties have a slightly different taste than the white variety.
Green cauliflowers are milder and sweeter and have a texture similar to broccoli. Purple cauliflowers taste sweeter and nuttier. Orange cauliflowers are also sweeter and milder.
Deep colors mean more health benefits. The purple variety contains anthocyanin, an antioxidant that helps reduce inflammation in the body. The orange variety has more vitamin A than the white, due to beta-carotene.
I found this of interest: white cauliflower is white because it is protected from the sun. To protect them, they need to have the leaves gathered up and secured with a rubber band or twine. This is called “blanching.”
There are varieties that have leaves that naturally wrap around the curds to protect them from the sun. They “self-blanch.”
Too much heat or sun may result in white cauliflower with a hint of pink or purple.
I may give one of the colored varieties a try, since the flavor is different. We’ll see what happens. It would certainly add great eye-appeal to any meal.
And now, if you’re ever on a game show and this question pops up, you’ll win the big bucks.
Keep Fresh Berries Fresher Longer
I’m still experimenting with this trick, but thought I’d share it in case you’d like to try it too.
When I bring home fresh berries, I gently pour them into a Mason or Ball jar and put the lid with the seal on it. (Remove any berries that are spoiled.) Refrigerate.
I wash them just before eating so they don’t get mushy.
They look pretty in the jar and I remember to eat them. I suppose this could be part of the reason they stay fresh—they’re not around as long.
Either way, it’s a win-win situation.
Health Coach Carol
“Cauliflower is nothing but cabbage with a college education.”—Mark Twain