Cauliflower's Many Colors

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Posted by Erika Pitera on April 22, 2008

When you think of cauliflower, you probably picture the white variety - a crisp and crunchy cruciferous vegetable in the cabbage family. But did you know that cauliflower has several other colorful varieties?

White cauliflower is the most common and lacks pigment because thick leaves shield the head (also called the curd) from sunlight. Therefore, it produces no chlorophyll (the "green" in green vegetables).

Orange cauliflower is a cross between white cauliflower and a Canadian swamp vegetable. This variety has more vitamin A but tastes virtually the same as white cauliflower.

Green cauliflower is a white cauliflower and broccoli hybrid with a slightly sweeter flavor.

Purple cauliflower grows wild in Italy and gets its pigmentation from the same antioxidant found in red wine.

Lastly, the chartreuse Romanesco variety (hailing from Italy), has pointy florets and a deep nutty flavor.

Orange Cauliflower Regardless of which variety you choose, cauliflower has a nutty, cabbage-like flavor. Uncooked cauliflower is slightly bitter and adds crunch to salads and slaws. Braised or roasted cauliflower develops a strong, mustardy flavor. When cooked briefly, cauliflower can accompany a wide variety of spice combinations and flavors.

When shopping for cauliflower, choose heads that are compact, vibrant and heavy for their size. The freshest heads of cauliflower will have thick, bright green leaves. Once you get it home, it can be stored in a perforated plastic bag in the refrigerator for up to five days.

Although we're nearing the end of cauliflower season, most farmers' markets and grocery stores carry cauliflower year-round. And it's a good thing, too, because cauliflower is a healthful and versatile vegetable to use in any number of recipes.