Cauliflower comes in a variety of colors from white to light purple, to yellow, orange, green and even deep purple.
There are two Dans in my culinary world. One is Chef Dan, my culinary school instructor. The other is Farmer Dan, our CSA grower. Both of them challenge me to try new things in the kitchen.
As culinary school has been back-burnered to motherhood, Farmer Dan is my main source of inspiration these days. Each week’s CSA bag holds a new surprise. Just a couple weeks ago, that surprise was a beautiful head of deep purple cauliflower.
Interestingly enough, broccoli and cauliflower are the same plant. The different varieties are called cultivars. The plants have been selectively cultivated to enhance certain characteristics not unlike breeds of dogs, for example. All dogs, be they Chihuahua or St. Bernard are the same species.
The plant, Brassica oleracea, can be found in such cultivars as white, orange, yellow and purple cauliflower, the green Romanesco cauliflower, broccoli, and the cross-variety of brocciflower.
As with other members of the cruciferous vegetables (kale, cabbage, mustard greens), cauliflowers and broccoli are nutrient-dense. The colored varieties are a good indication of the nutrient content, with the gold cauliflower being higher in beta-carotene and the purple variety high in the same anthocyanins that make blueberries and red cabbage healthy.
Now, I am sworn not to give the source of this recipe, but I didn’t exactly follow the recipe. It was written for a quantity of 25 POUNDS, so things like 1 cup bacon fat sounded especially bad. I did a revision on the recipe, and am posting the lighter version with healthier fats, that yields only a few pounds of gorgeous-colored salad.
Broccoli and Cauliflower Salad
Looking for this recipe? It will be part of an upcoming book! Look for the title and announcement soon.