Which is why we were kind of totally surprised by how bright purple cauliflower becomes when it’s cooked.
We’ve always been curious about the different colored cauliflowers — green, orange, and of course purple. We wondered how they got to be that color (for some reason, elementary school projects with celery stalks in glasses of food coloring came to mind) and even more, how they taste. Does orange cauliflower taste … orange?
Not sure about orange, but purple cauliflower tastes…just like regular cauliflower. But we still can’t get over the color. We paired it with an equally bright (if not more) purple cabbage, added it to quinoa, and made a side dish that really stands out on the table.
We have posted about roasted vegetables many times here on TasteSpotting, so there isn’t anything particularly earth-shattering about this recipe for Quinoa with Roasted Purple Cauliflower and Cabbage. Just toss some roasted cauliflower and cabbage with cooked quinoa, add a basic lemon and garlic vinaigrette and you’re done.
However, we came across some good information about the kinds of oils you should be using when roasting when we reviewed Deliciously Organic, a cookbook that we gave away a few weeks ago. Here is what we pulled about roasting with coconut oil:
“Virgin coconut oil, processed without chemicals or high heat, is rich in medium-chain fatty acids that are quickly absorbed into the body for energy. This naturally saturated, but not hydrogenated, fat is getting renewed attention among researchers as it becomes clear that saturated fats have many vital roles to play in our bodies.
When buying coconut oil, make sure you buy organic, unrefined, centrifuged oil., To receive the maximum benefits you really want to find the best oil possible. Coconut oil is extremely stable so it is great to use when higher heat is necessary. In a typical recipes, coconut oil can be used as a replacement for other oils 1:1. If you are sauteing, however, I have found that you need less coconut oil than you may initially think because it has little water content, so use it very sparingly.”
1 head cauliflower cut into bite-size pieces
2 large crown broccoli cut into bite-size pieces
3 cups corn kernels
¼ cup coconut oil, melted
2 teaspoons coarse sea salt
½ teaspoon freshly ground black pepper
Preheat oven to 400°F and adjust rack to middle position.
Toss cauliflower, broccoli, corn, coconut oil, sea salt and pepper in a large bowl then spread out on a large baking sheet. Roast Vegetables for about 30 minutes, stirring occasionally. Roast until the edges of the vegetables are golden brown.