Move over, eggplant, there’s a new purple veggie in town!
And these purple cauliflower recipes will show you just how to use it.
The first thing to know about purple cauliflower is that it’s purple. I know that’s obvious, but it might be hard to imagine if you’ve never seen it.
In flavor, it’s just like its white counterpart, in that it’s mild, slightly nutty, and not overpowering.
Therefore, you can use it in any recipe that calls for cauliflower.
Now, let’s give these purple cauliflower recipes a try!
This seven-ingredient side dish is low in carbs and high in flavor. It’s so incredibly simple to pull together.
You just add both colored cauliflowers to a pan.
Then, cover them in olive oil, salt, pepper, balsamic vinegar, and garlic powder. Bake it for about half an hour and serve. There’s really nothing to it.
Despite the simplistic ingredients, though, it tastes fantastic.
It’s full of the earthy, zesty flavors of garlic and balsamic vinegar. Every bite is a treat for your taste buds.
Even the pickiest kids will enjoy it. (Plus, it’s purple, and that’s always fun.)
This gorgeous, colorful salad looks like something you’d eat in a cartoon.
It almost doesn’t look real. And believe it or not, there’s no food coloring involved.
All those bright, vibrant colors come straight from Mother Nature. So do the bright, vibrant flavors that accompany them.
This salad is fresh, zingy, and just a touch briny. Try it the next time you want something a little different with your steak or chicken.
Have you ever enjoyed the crunchy, mild yumminess of roasted cauliflower?
This dish tastes just the same. The only difference is that this one is much prettier.
After roasting, the cauliflower takes on a powdery blue/lavender hue that’s simply lovely.
If you’re looking for healthy blue foods for a baby shower, give this one a try.
Oh, man. This delicious dish is about to redefine the way you think of salads.
It’s nutritious, fresh, and flavorful, true. However, it’s also wonderfully hearty for a salad.
I mean, totally filling, just like a meat-based meal.
It’s vegetarian-friendly and dairy- and egg-free. It’s also high in protein and fiber and has the best taste. It’s rich, warm, zesty, and bright all at once.
Plus, there’s plenty of crunch and contrasting flavors. You’ve never tried a salad like this before, but you’ll love it.
In case you didn’t know, white and purple aren’t the only cauliflower colors there are. You can also buy green or orange cauliflower.
For this recipe, you pick your three favorites. (Hence, the tri-color.) You’ll salt, pepper, and roast them.
Then, toss them in a tangy lemon-tahini dressing that’s out of this world.
It makes a phenomenal side dish, or you can enjoy it on its own. Either way, you won’t have any leftovers.
Here’s another gorgeous, brightly colored salad that’s sure to turn heads.
It’s hearty, healthy, and vegetarian-friendly. (Eliminate the parmesan for a vegan-friendly option.)
Best of all, you’ll pack as many veggies into this quinoa bowl as you like.
There’s cauliflower, sprouts, peppers, tomatoes, onions, and more. There are plenty of herbs and seasonings, too.
Do you enjoy meals where every bite is a new experience? If so, this salad is right for you.
Who am I kidding? With all the vitamins and minerals in that bowl, it’s right for everyone.
The biggest complaint most people have with cauliflower is that it’s too mild. Some people even call it tasteless, though I disagree.
Try this recipe if you find this crunchy veggie too plain for your tastes.
It livens up the cauliflower’s natural flavor with lemon juice, thyme, and basil.
It has a bright, fresh flavor that’s ideal for spring. Plus, the purple cauliflower adds a splash of color to any table.
Give it a try when the weather is warm. Your lunch guests will love it.
I’ll admit, this one isn’t the prettiest option on the list. The deep, rich color of the cauliflower is striking as always.
The bold green chimichurri sauce, though, looks a little… odd.
Even so, this dish is full of flavor and nutrients. And despite how it looks, the chimichurri sauce is terrific.
You make it with herbs, vinegar, and olive oil.
It’s spicy and zesty and a staple in Latin American cuisine. Ignore its odd appearance and focus on the flavor.
It’s guaranteed to liven up your nutty cauliflower steaks.
Pretty purple smoothie, anyone? Yes, please!
This cold and creamy smoothie is an unbeatable way to start your day. It combines purple cauliflower and blueberries for its striking color.
The taste is tart, tangy, and berry-flavored, with rich, nutty undertones. It takes just 10 minutes and seven ingredients to make.
Plus, it’s overflowing with antioxidants.
Best of all, it works for a wide variety of diets. It’s vegan- and paleo-friendly and dairy-free.
And because it’s low in carbs, it also works on the keto diet. It doesn’t have a ton of calories or fat either.
Oh, and it has a whopping 33 grams of protein. Yeah. You might want to make this a regular part of your breakfast routine.
I can’t be sure, but I think every color of the rainbow is in this salad. It’s a fresh, nutrient-rich bowl of colorful yumminess.
It takes about 20 minutes to prepare and is unbelievably filling. The toasted pine nuts, onions, and cucumbers add a delightful crunchiness.
And the blood orange-based dressing is insanely delectable.
I wouldn’t go so far as to call the salad “decadent.” (It is still a salad, after all.) But it’s definitely tasty enough to crave it pretty often.
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