Dana Slatkin

Roasted Purple Cauliflower

Roasted Purple Cauliflower

Roasted Purple Cauliflower

On a recent trip to the farmers market, a certain vegetable stopped me in my Converse tracks. A purple cauliflower is an unusual but smile-inducing sight, like a cherubic child with candy-blue lips. This marvel of cross-breeding has slightly sweet and nutty flavors similar to its white, orange and green siblings, which is why this preparation is my personal favorite. Because cauliflower soaks up the juices in which it is cooked, I like to infuse olive oil with loads of savory flavors and then roast the beautiful florets, turning them a deep violet that will either intrigue or spook your guests.

Cauliflower of any hue will last a good week or more when stored in the vegetable bin of your refrigerator (if it comes wrapped in plastic, remove before storing). Brown spots indicate the cauliflower is beginning to age; you can simply scrape them off. Try roasting other vegetables in this delicious infused olive oil, such as broccoli, potatoes, Brussels sprouts and asparagus. And if anyone can tell me which handsome vegetable couple sired the purple cauliflower, I will send you a copy of Summertime Anytime!

Try something different — Shiitake Mushroom Fries.

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