I’ve always been a fan of cauliflower, but its color does little to inspire me. I recently stopped in to the Sacramento Natural Foods Co-op and was astounded to see this humble cruciferous vegetable practically glowing on the produce shelves – instead of a dull white color, the store’s cauliflowers were beautiful shades of purple and yellow. It turns out these festive varieties are hybrids – the purple is called “Graffiti” and the yellow variety is “Cheddar.”
I took a yellow head home and roasted it – one of my favorite ways of cooking cauliflower. The vegetable retained a striking golden hue, and the result was sweet and delicious.
Try this epicurious.com recipe for a fantastic side dish for roasted or barbecued meats and seafood:
1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 450°F.
Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.