How to cook Purple Cauliflower without losing its color: Want to serve a beautifully colored cabbage? I’ll show you how! Tricks and tips.
Everything happened by chance. Monday, my husband Max and I went for a stroll in Udine and stopped at our trusted greengrocer, Marco. On the counter were some beautiful purple cabbages, so vivid that I couldn’t resist.
I thought to myself: “I absolutely have to try cooking it while maintaining this wonderful color!” Especially because, just a few days ago, I read a post online from someone desperately asking why their cauliflower turned gray during cooking.
The Purple Cauliflower particularly fascinated me; those who know me know how much I love purple, which is precisely why I bought it. Compared to the more common white one, it has a more delicate flavor, and the stems are slightly softer; otherwise, I didn’t find significant differences in taste.
However, colored varieties have incredible nutritional value: they have more than twice the antioxidant value compared to white cauliflower. Moreover, purple cauliflower is very easy to prepare and requires very little cooking time, allowing you to serve intact florets that don’t fall apart.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 111.53 (Kcal)
- Carbohydrates 9.16 (g) of which sugars 3.37 (g)
- Proteins 3.34 (g)
- Fat 8.20 (g) of which saturated 1.33 (g)of which unsaturated 0.13 (g)
- Fibers 3.75 (g)
- Sodium 511.41 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
How to cook Purple Cauliflower without losing its color
- 1 cauliflower (purple 2.2 lbs)
- 1 lemon (half juice to add to cooking water and half for the final citronette)
- as needed water (as needed to cover the florets)
- salt (but not too much to avoid altering the color you'll use it to season)
- extra virgin olive oil
- pepper
Tools
- Pot
- Bowl
- Colander
Steps
How to cook Purple Cauliflower without losing its color
Start by cleaning the purple cauliflower: remove the outer leaves and the harder central core. Divide the cauliflower into similarly sized florets; this ensures even cooking. Rinse them well under cold running water.
Fill a large pot with water and bring it to a boil. This is the moment for the first secret: add the juice of half a lemon directly into the hot water.
The acidity of the lemon will protect the anthocyanins (the purple pigments), preventing the heat from turning them into a dull gray. Add a pinch of salt and plunge the florets.
Let it cook for about 5-8 minutes.
Purple cauliflower is more tender than white, cooking quickly. I suggest testing the texture with a fork: the florets should be tender yet firm (“al dente”), so they won’t fall apart on the plate.
While the cauliflower is cooking, prepare a large bowl with very cold water and several ice cubes.
As soon as the florets are ready, drain them and immediately immerse them in the icy water.
This step stops the cooking instantly and “fixes” the purple color, making it vibrant and bright like you see in my photo.
Place the cauliflower in a bowl and season with extra virgin olive oil, salt, and pepper.
Mix carefully to distribute the flavors.
Enjoy your meal.
Tips and Curiosities
If you love a citrus note, add a few drops of lemon just before serving directly on the plate.
Do not add it earlier in the bowl: the acidity would continue to react with the cabbage’s pigment, and, in no time, you would see your beautiful purple turn into a vivid fuchsia. To maintain the elegance of natural purple, timing is everything!
Pay close attention: vinegar has an even stronger acidifying power than lemon.
If you use it to season the purple cauliflower, you will witness a real chemical magic: the purple will disappear, leaving a vivid and vibrant fuchsia.
If you seek a scenic effect for a themed dinner, feel free to try, but be aware that the natural color of the cabbage will change drastically!
Storage
Cooked cauliflower can be stored in the refrigerator for 2-3 days at most.
It’s crucial to store it in a glass or plastic container with a hermetic seal. This prevents the cauliflower from absorbing the odors of other foods and its typical “pungent” aroma from spreading in the fridge.
Before placing it in the container, ensure it’s well-drained from the thermal shock water. Excess moisture would make it soft quickly.
The best advice is to store it naturally (only cooked and cooled). If you store it already seasoned with lemon, the color will continue changing to fuchsia, and the texture will worsen. Better to season the portion you eat at the moment.
Can it be frozen?
Yes, but with a precaution. If you’ve cooked it “al dente” (as you did, for 5-7 minutes), you can freeze it.
Once thawed, however, it will lose its crunchiness, so it will be more suitable for a purple velouté or a scenic purée rather than eaten in a salad.
FAQ (Questions and Answers)
What can I pair it with
The crunchy version: Add a handful of toasted pine nuts or pistachio granules. The green of the pistachio on purple is wonderful!
The savory touch: A few shavings of Pecorino Romano or salted ricotta pairs perfectly with the sweetness of the purple cauliflower.
Sweet and sour contrast: Suggest adding some pomegranate seeds. They echo the color and provide a natural acidic note without fading the purple.
“Enchanted” Velouté: Blend the leftovers with a boiled potato and some vegetable broth. You’ll get a rich purple cream, perfect to get kids to eat their veggies (you can call it “Magic Velouté”).
Purple Hummus: Blend it with pre-cooked chickpeas, tahini, and a drizzle of oil. You’ll have a super colorful appetizer to serve with croutons.
