At the supermarket today I saw orange cauliflower for sale. If I didn't have a head in the fridge at home, I would have bought it. It looked and cost exactly like the white stuff I'm used to except it had the loveliest pale orange color. Kind of like canteloupe orange. Has anyone tried it? Does it have a little of the sweetness I associate with orange vegetables like carrots and sweet potatoes? If so, I'm thinking I'm going to love this stuff. (I've long been in the habit of throwing a carrot in cream of cauliflower soup because the milky white color turns me off, and the color and slight sweet of the carrot is just right.)
While I'm on the subject, what's with the purple? I'm not sure I'm ready for purple vegetables or not.
At the supermarket today I saw orange cauliflower for sale. If I didn't have a head in the fridge at home, I would have bought it. It looked and cost exactly like the white stuff I'm used to except it had the loveliest pale orange color. Kind of like canteloupe orange. Has anyone tried it? Does it have a little of the sweetness I associate with orange vegetables like carrots and sweet potatoes? If so, I'm thinking I'm going to love this stuff. (I've long been in the habit of throwing a carrot in cream of cauliflower soup because the milky white color turns me off, and the color and slight sweet of the carrot is just right.)
While I'm on the subject, what's with the purple? I'm not sure I'm ready for purple vegetables or not.
--Lia
Cauliflower comes in purple, yellow and pink, too. I never saw an orange one, but I only buy the white ones. You should also see the different colors potatoes are now and Beets come in white.
I like cauliflower, both as a raw salad ingredient or on a crudities platter and as a steamed vegetable, served with buttered toasted breadcrumbs. For company, I used to steam the whole head, brush it with melted butter, sprinkle breadcrumbs on it and bake it until the crumbs were golden and crispy crunchy. If it came out the way it was supposed to, it looked beautiful on a pretty serving platter. More often than not I would mess up and it would fall apart. :o(
don't know a thing about orange cauliflower....but this post made me think of 'broccoflower', the hybrid between cauliflower and broccoli. haven't seen it around in a while, was it a dud, perhaps replaced by 'yamoflower'?
While I'm on the subject, what's with the purple? I'm not sure I'm ready for purple vegetables or not.
but red and purple grapes, beets, purple cabbage, and the peel of the purple eggplant contain anthocyanins and proanthocyanidins!! Flavonoid compounds! Flavonoid compounds!! Condensced tannins!! ANTIOXIDENTS!!!! 😉 Kev
At the supermarket today I saw orange cauliflower for sale.
Made a pot of soup last night and decided to put 3/4 of a 2 day old head of cauliflower in to make a veggie stock with. Along with carrots, celery, onion, garlic i thought the almost whole head of cauliflower worked very well for stock.
Cooked it to death but then filtered the stock and if i had not known better i would have thought i had put cabbage in the stock.
I had never put cauliflower in to a stock before, using it either steamed or raw in salads in the past. it will now be a part of most stocks in the future.
I have never seen this 'orange' cauliflower before. -- JL
If I didn't
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have a head in the fridge at home, I would have bought it. It looked and cost exactly like the white stuff I'm used to except it had the loveliest pale orange color. Kind of like canteloupe orange. Has anyone tried it? Does it have a little of the sweetness I associate with orange vegetables like carrots and sweet potatoes? If so, I'm thinking I'm going to love this stuff. (I've long been in the habit of throwing a carrot in cream of cauliflower soup because the milky white color turns me off, and the color and slight sweet of the carrot is just right.)
While I'm on the subject, what's with the purple? I'm not sure I'm ready for purple vegetables or not.
Cooked it to death but then filtered the stock and if i had not known better i would have thought i had put cabbage in the stock.
That's because you *did* put cabbage in the stock. Cabbage and cauliflower are the same vegetable (species). Cabbages, collards, cauliflower, broccoli, brussel sprouts, kale, and kohlrabi are all varieties of Brassica oleracea.
don't know a thing about orange cauliflower....but this post made me think of 'broccoflower', the hybrid between cauliflower and broccoli. haven't seen it around in a while, was it a dud, perhaps replaced by 'yamoflower'?
Actually, it's delicious, just overpriced. I can still find it, but not often. -- Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
While I'm on the subject, what's with the purple? I'm not sure I'm ready for purple vegetables or not.
Well, I chickened out on the purple potato salad so I don't know if it would have turned the dressing gray or not. You don't mess with sacred traditions, especially around the holidays. But I did use purple potatoes to make garlic smashed potatoes and they tasted great. If you ate them with your eyes closed. I found the lavender color disconcerting although the kids loved it and fought over the leftovers.
At the supermarket today I saw orange cauliflower for sale. If I didn't have a head in the fridge at home, I would have bought it. It looked and cost exactly like the white stuff I'm used to except it had the loveliest pale orange color. Kind of like canteloupe orange. Has anyone tried it? Does it have a little of the sweetness I associate with orange vegetables like carrots and sweet potatoes? If so, I'm thinking I'm going to love this stuff. (I've long been in the habit of throwing a carrot in cream of cauliflower soup because the milky white color turns me off, and the color and slight sweet of the carrot is just right.)
While I'm on the subject, what's with the purple? I'm not sure I'm ready for purple vegetables or not.
--Lia
Orange cauliflower is not very common, but it is available. While it basically has the same taste as the white, it will retain it's color if boiled or steamed. Because of its color, it makes an interesting dish to serve to guests.
At the supermarket today I saw orange cauliflower for sale. If I didn't have a head in the fridge at home, I would have bought it. It looked and cost exactly like the white stuff I'm used to except it had the loveliest pale orange color. Kind of like canteloupe orange. Has anyone tried it? Does it have a little of the sweetness I associate with orange vegetables like carrots and sweet potatoes? If so, I'm thinking I'm going to love this stuff. (I've long been in the habit of throwing a carrot in cream of cauliflower soup because the milky white color turns me off, and the color and slight sweet of the carrot is just right.)
While I'm on the subject, what's with the purple? I'm not sure I'm ready for purple vegetables or not.
--Lia
Orange cauliflower is not very common, but it is available. While it basically has the same taste as the white, it will retain it's color if boiled or steamed. Because of its color, it makes an interesting dish to serve to guests.
This reply is more to Lia at first - The purple is rather cool. I love to garden so these things are neat to me. I think the purple of the cauliflower is much like the Burgandy beans I grow. They are purple but when you cook them they turn green so the colour change acts as an indicator when the veggie is done cooking. I haven't seen the purple potatoes but we found purple potato chips at a health food store that weren't bad. I just got one of the new seed catalogues in and one of the hybrids is a green carrot with orange radiating centre. DH said *ick* but you never know. My experience has been that a lot of hybrids lack flavour. For that reason I tend to grow heirloom strains of veggies where possible but a hybrid or two is always interesting.
I haven't seen orange cauliflower in the stores here but they are lacking anyway. I saw it in the seed catelogue. The problem with cauliflower a from growing perspective, the darn things are cruciforms, which attract the cabbage worm. I try to be as organic as possible but cabbage worms are almost enough to force you into using a pesticide. I decided to not grow cruciforms since they are really cheap at the veggie market and use my space for other veggies I can't get there. That way I can still do it organically without the temptation of pesticides 🙂
At the supermarket today I saw orange cauliflower for sale. If I didn't have a head in the fridge at home, I would have bought it. It looked and cost exactly like the white stuff I'm used to except it had the loveliest pale orange color. Kind of like canteloupe orange. Has anyone tried it? Does it have a little of the sweetness I associate with orange vegetables like carrots and sweet potatoes? If so, I'm thinking I'm going to love this stuff. (I've long been in the habit of throwing a carrot in cream of cauliflower soup because the milky white color turns me off, and the color and slight sweet of the carrot is just right.)
While I'm on the subject, what's with the purple? I'm not sure I'm ready for purple vegetables or not.
--Lia
Orange cauliflower is not very common, but it is available. While it basically has the same taste as the white, it will retain it's color if boiled or steamed. Because of its color, it makes an interesting dish to serve to guests.
This reply is more to Lia at first - The purple is rather cool. I love to garden so these things are neat to me. I think the purple of the cauliflower is much like the Burgandy beans I grow. They are purple but when you cook them they turn green so the colour change acts as an indicator when the veggie is done cooking. I haven't seen the purple potatoes but we found purple potato chips at a health food store that weren't bad. I just got one of the new seed catalogues in and one of the hybrids is a green carrot with orange radiating centre. DH said *ick* but you never know. My experience has been that a lot of hybrids lack flavour. For that reason I tend to grow heirloom strains of veggies where possible but a hybrid or two is always interesting.
I haven't seen orange cauliflower in the stores here but they are lacking anyway. I saw it in the seed catelogue. The problem with cauliflower a from growing perspective, the darn things are cruciforms, which attract the cabbage worm. I try to be as organic as possible but cabbage worms are almost enough to force you into using a pesticide. I decided to not grow cruciforms since they are really cheap at the veggie market and use my space for other veggies I can't get there. That way I can still do it organically without the temptation of pesticides 🙂
The times I have seen it-in a farmers market in New York City, it comes from south New Jersey.
Orange cauliflower is not very common, but it is available. While it basically has the same taste as the white, it will retain its color if boiled or steamed. Because of its color, it makes an interesting dish to serve to guests.
Thanks for the information. If it tastes the same, I've got to try it. I loved the color. At the store where I shopped, a nice big head of orange cauliflower was only $2 when cauliflower sometimes goes for $3.
The times I have seen it, in a farmers market in New York City, it comes from south New Jersey.
The orange cauliflower I saw was from Salinas, CA. I don't usually remember things like that, but I was so taken with the look of the product that I checked.
This reply is more to Lia at first - The purple is rather cool. I love to garden so these things are neat to me. I think the purple of the cauliflower is much like the Burgandy beans I grow. They are purple but when you cook them they turn green so the colour change acts as an indicator when the veggie is done cooking.
Ah, so it's like purple peppers. I was working in a hotel when I first saw orange, yellow and purple peppers in addition to the ordinary green and red ones. I was the one who noticed that purple peppers were ordinary green after being cooked and mentioned it to the head chef who thought I must have been kidding. Bummer. After saying the other day that I wasn't sure I was ready for purple vegetables, I realized that I was used to purple cabbage and purple peppers, and I was getting into the idea. Just hold off on the turquoise and aqua. Also stripes and the Mona Lisa on a spinach leaf.
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I haven't seen orange cauliflower in the stores here but they are lacking anyway. I saw it in the seed catelogue. The problem with cauliflower a from growing perspective, the darn things are cruciforms, which attract the cabbage worm. I try to be as organic as possible but cabbage worms are almost enough to force you into using a pesticide.
That's the way I am about the squash vine borer. I want them to die, die, die.
This reply is more to Lia at first - The purple is rather cool. I love to garden so these things are neat to me. I think the purple of the cauliflower is much like the Burgandy beans I grow. They are purple but when you cook them they turn green so the colour change acts as an indicator when the veggie is done cooking.
Ah, so it's like purple peppers. I was working in a hotel when I first saw orange, yellow and purple peppers in addition to the ordinary green and red ones. I was the one who noticed that purple peppers were ordinary green after being cooked and mentioned it to the head chef who thought I must have been kidding. Bummer. After saying the other day that I wasn't sure I was ready for purple vegetables, I realized that I was used to purple cabbage and purple peppers, and I was getting into the idea. Just hold off on the turquoise and aqua. Also stripes and the Mona Lisa on a spinach leaf.
I think a lot of the puple veggis are that way when they are cooked. They do make a nice colour addition to veggie trays and salads. There's a new hybrid carrot called purple haze that I might try. Apparently they are best served raw as the cooked carrots will bleed their colour. I've seen purple tomatoes on the food network but haven't found the seeds for them. Last year we grew mellow yellow tomatoes and found them a nice addition to the other tomatoes.
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I haven't seen orange cauliflower in the stores here but they are lacking anyway. I saw it in the seed catelogue. The problem with cauliflower a from growing perspective, the darn things are cruciforms, which attract the cabbage worm. I try to be as organic as possible but cabbage worms are almost enough to force you into using a pesticide.
That's the way I am about the squash vine borer. I want them to die, die, die.
Squash vine borer attacked my zucchini last year so I wasn't impressed. I was able to catch one plant before too much damage was done but the plant was weakened enough it didn't produce well. Only one zuc plant wasn't harmed by the squash vine borer. I have no idea why. This year, I'm going to try covering the plants with netting to prevent the problem. I had a real problem with squirrels towards the end. They were snitching the green tomatoes, taking a bite or two, then dropping them so I could see the damage. My neighbour said they watched a hawk catch a squirrel the other day. I guess it wasn't a pretty sight. The hawk is still hanging around as I saw him today. The hawk might prove to be good pest control! I doubt it will do anything for the racoons though. Oh the joys of gardening!
don't know a thing about orange cauliflower....but this post made me think of 'broccoflower', the hybrid between cauliflower and broccoli. haven't seen it around in a while, was it a dud, perhaps replaced by 'yamoflower'?
It's still sold around here, but not in volume. I'd buy it more often if it tasted more like broccoli. I mean, I like cauliflower _and_ broccoli, but a cross between them (as much as broccoflower is anyway) should taste more like both. JMHO.
"Julia Altshuler" <[email hidden]> wrote in message news:[email hidden]...
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This reply is more to Lia at first - The purple is rather cool. I love to garden so these things are neat to me. I think the purple of the cauliflower is much like the Burgandy beans I grow. They are purple but when you cook them they turn green so the colour change acts as an indicator when the veggie is done cooking.
Ah, so it's like purple peppers. I was working in a hotel when I first saw orange, yellow and purple peppers in addition to the ordinary green and red ones.
"~patches~" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Julia Altshuler said:
Quoted message said:
This reply is more to Lia at first - The purple is rather cool. I love to garden so these things are neat to me. I think the purple of the cauliflower is much like the Burgandy beans I grow. They are purple but when you cook them they turn green so the colour change acts as an indicator when the veggie is done cooking.
Ah, so it's like purple peppers. I was working in a hotel when I first saw orange, yellow and purple peppers in addition to the ordinary green and red ones. I was the one who noticed that purple peppers were ordinary green after being cooked and mentioned it to the head chef who thought I must have been kidding. Bummer. After saying the other day that I wasn't sure I was ready for purple vegetables, I realized that I was used to purple cabbage and purple peppers, and I was getting into the idea. Just hold off on the turquoise and aqua. Also stripes and the Mona Lisa on a spinach leaf.
I think a lot of the puple veggis are that way when they are cooked. They do make a nice colour addition to veggie trays and salads. There's a new hybrid carrot called purple haze that I might try. Apparently they are best served raw as the cooked carrots will bleed their colour. I've seen purple tomatoes on the food network but haven't found the seeds for them. Last year we grew mellow yellow tomatoes and found them a nice addition to the other tomatoes.
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The pruple carrots I've seen are orange once peeled. There are yellow carrots that taste the same, but make an interesting addition to salads.
