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Started By
Message
OMG!!! Anybody seen the Purple & Gold cauliflower yet?
Posted on 9/12/13 at 6:11 pm
Posted on 9/12/13 at 6:11 pm
Saw this at Albertson's, had to have it. The gold is a little darker than it appears here; color's a little washed out for some reason.
4
Posted on 9/12/13 at 6:31 pm to StadiumDormRat'72
Never
Never
Never say "OMG"
Never
Never say "OMG"
Posted on 9/12/13 at 6:34 pm to StadiumDormRat'72
Not only have I seen it, I've eaten it!
I think they have green too?
How are you going to cook it?
I think they have green too?
How are you going to cook it?
Posted on 9/12/13 at 6:41 pm to StadiumDormRat'72
I saw a cool display that made a tiger's eye with the gold, purple and white cauliflower, but can't find the image.
Posted on 9/12/13 at 6:50 pm to Napoleon
There's a local farmer in Bayou Blue that grows it. Taste just like the white ones.
Posted on 9/12/13 at 7:19 pm to Navajo61490
quote:
Never
Never
Never say "OMG"
Haha, right, I'm with you...but, like, I totally typed it with this, like, really sarcastic Valley Girl accent.
Posted on 9/12/13 at 7:22 pm to emboslice
quote:
How are you going to cook it?
I dunno...can anyone who's had it before tell me if it loses much color from cooking? That purple is so deep, I'm leaning towards ranch dip, and eat it raw.
Posted on 9/12/13 at 7:58 pm to StadiumDormRat'72
It all loses color.
Posted on 9/12/13 at 8:15 pm to Gris Gris
quote:
It all loses color.
Had to ruin it for everyone, didn't you.
Posted on 9/12/13 at 8:49 pm to StadiumDormRat'72
I think I would Blanche it and make a slaw or salad with a dressing made with oil, red wine or balsamic vinegar, a little creole mustard, cayenne pepper and a touch of sugar/honey. Serve cold.
Posted on 9/12/13 at 10:31 pm to StadiumDormRat'72
It's called carnival cauliflower. You must cook them separately and ice them immediately after blanching to retain color retention. Then sautee them with some oil salt pepper and crushed garlic. Or just roast them with a coating of olive oil salt and pepper.
Posted on 9/13/13 at 12:06 am to lsu2006
Sorry, but it fades in every way I've used it except in pickled shrimp. Faded a little in that, but not much.
Faded a little in that, but not much. This post was edited on 9/13/13 at 12:07 am
Posted on 9/13/13 at 12:15 am to Navajo61490
quote:ROFLMAO
Never say "OMG"
Posted on 9/13/13 at 6:37 am to Degas
In my experience, the gold/yellow fades, but the purple holds a little more color. Steamed, it fades to a pale lavender, like an old lady's bluish hair.
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