Does purple cauliflower taste different?

Nope – it’s still mild and slightly sweet like traditional white cauliflower. You can use any color of cauliflower in this recipe.

Does purple cauliflower stay purple when you cook it?

Yes, so long as it’s not overcooked. However, the shade of purple may change slightly, depending on cooking method.

Is purple cauliflower healthier than white cauliflower?

Purple cauliflower owes its beautiful color to the presence of anthocyanins, a type of antioxidant not found in white cauliflower. Both varieties are low in carbohydrates and a great source of vitamin C, and dietary fiber.

Steamed Purple Cauliflower with Salmon

Name: Purple Cauliflower with Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: Avocado oil cooking spray; 1 large head of purple cauliflower, rinsed, trimmed and cut into florets; 1 pound fresh or frozen salmon fillets (thawed if frozen); 1 teaspoon extra virgin olive oil; 1 large head baby bok choy (about ¾ pound) rinsed, sliced, light stems separated from green tops; 1 large shallot, sliced; 1 teaspoon mild chili powder; 2 tablespoons gluten-free soy sauce (such as Bragg Liquid Aminos); 1 cup prepared Carrot Purée, warm (see note); Microgreens (optional, for garnish); Flaky sea salt; Fresh cracked pepper

Description

Discover the versatility of purple cauliflower in this delicious, easy-to-make dinner recipe with oven-baked salmon. It’s surprisingly simple and healthy.

Ingredients

Scale

Avocado oil cooking spray

1 large head of purple cauliflower, rinsed, trimmed and cut into florets

1 pound fresh or frozen salmon fillets (thawed if frozen)

1 teaspoon extra virgin olive oil

1 large head baby bok choy (about 3/4 pound) rinsed, sliced, light stems separated from green tops

1 large shallot, sliced

1 teaspoon mild chili powder

2 tablespoons gluten-free soy sauce (such as Bragg Liquid Aminos)

1 cup prepared Carrot Purée, warm (see note)

Microgreens (optional, for garnish)

Flaky sea salt

Fresh cracked pepper

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Instructions

Preheat the oven to 350º F and spray a glass casserole dish with avocado oil spray.

Steam the cauliflower florets in a large saucepan or stock pot fitted with a steamer basket over 1 to 2 inches of boiling water. Cook until easily pierced with a fork, about 12-15 minutes.

Bake the salmon fillets, skin side down, in the greased casserole dish. Bake until the flesh is opaque and the center reaches 145º F with a meat thermometer, about 10-14 minutes, depending on thickness. Meanwhile, finish the veggies.

Sauté the baby bok choy stems, shallot, and mild chili powder in olive oil over medium-low heat in a large sauté pan. Stir occasionally until the shallots are translucent and the bok choy is slightly tender, about 5-8 minutes.

Combine the steamed cauliflower with the pan of bok choy along with the green bok choy tops. Add the liquid aminos and stir to coat the veggies. Reduce the heat to low, cover and cook until the sauce is warm, and the greens have wilted, about 2 minutes. Set aside and keep warm.

Smear ¼ cup of carrot purée on each plate and top with the purple cauliflower and bok choy, and the salmon fillets. Garnish with microgreens if desired. Season with flaky sea salt and fresh cracked pepper to taste.

Notes

· Prepare ahead: Make the carrot purée in advance and reheat it before serving. Alternatively, steam the carrots and the purple cauliflower together. Once cooked, separate them and proceed with each recipe.

· Add rice: Serve with jasmine or basmati rice for a heavier meal.

· Storage: Bok choy tastes best fresh, but leftovers can be reheated. Store the salmon, veggies, and purée separately in glass containers for best results.