Seriously, how ugly is this?
I get really excited by colorful food, so when I saw this…
…I had high hopes.
It just goes to show that looks aren’t everything. Because as ugly as the final product looked on the plate, this roasted cauliflower tasted DELICIOUS!
The purple cauliflower is actually a result of a natural genetic mutation found in cauliflower. The color is caused by the presence of an antioxidant called anthocyanin (also responsible for the color in purple cabbage and red onions.) Some say it has a milder flavor and is more tender than white cauliflower, and based on this meal, it was just that.
Try this amazing and easy recipe and see for yourself!
Roasted Cauliflower with Turmeric and Cumin
Yield: 2 servings
- 2 teaspoons of grapeseed oil
- 1/4 tablespoon of ground cumin
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of crushed red pepper
- 1/2 teaspoon of sea salt
- 4 cups of cauliflower
Preheat the oven to 425°. In a mixing bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt. Add cauliflower and toss to coat.
On a large rimmed baking sheet, spread the cauliflower in an even layer and season with sea salt if desired. Bake for about 30-40 minutes, until browned and tender.
Adapted from this recipe.
And remember… don’t judge a book by its cover.