Purple is one of my favorite colors. So when I first discovered purple cauliflower with its radiant and rich hue of purple – all natural, real and fresh from the ground – it was like a dream come true. Its very existence is evidence of super power magic, God’s magic.
While I love plain cauliflower rice, purple cauliflower rice is like the icing on the cake. Purple cauliflower has a sweeter more mild flavor than white cauliflower and is less pungent smelling too. And like many rich colored fruits and veggies, it’s deep purple color signifies added benefits in the form of antioxidants. In this case anthocyanin, which is also find in purple cabbage and red wine. Purple cauliflower also contains 25% more vitamin A than plain white cauliflower.
When I first made cauliflower rice, it was at a cooking class I was teaching long before cauliflower rice became a thing. There were about fifteen ladies in the class, and I made cauliflower rice from scratch. Needless to say with that many people it was quite a feat! I had to use several cauliflower heads and riced them in batches in my food processor.
Although these days white cauliflower rice is available in the freezer section of most grocery stores, I still usually make it from scratch because I enjoy the process.
Purple cauliflower is a stunningly colorful addition to salads, veggie trays and can also be used to make purple mashed potatoes. One of the most beautiful ways I’ve seen it used was in a dish where the chef pureed the purple cauliflower and used it as a layer underneath some grilled scallops. It was absolutely gorgeous, a feast for the eyes.
Cauliflower Rice Stir Fry
1 head cauliflower
1-2 tablespoons coconut oil or ghee
1 onion, peeled and minced
1 garlic clove, peeled and minced
Cut florets off the head of cauliflower and discard the stems. Put florets into bowl of food processor and pulse until grated. Take grated cauliflower and lay it on a double layer of paper towels. Roll it, wrapping it up in the paper towel and gently squeeze out the excess water by applying pressure to the towels.
In a large sauce pan, add oil and onion. Sauté until onion is tender, for about 3-5 minutes. Stir in the grated cauliflower and garlic. Cook for about 5 minutes adding more oil or liquid as needed. Season with salt and pepper.