Purple cauliflower

A variety of cauliflower with bright purple florets and a mild sweetish-nutty taste, for boiling, steaming, roasting and bright vegetable platters.

Purple cauliflower is a variety of cauliflower with bright purple florets (colour from anthocyanins), with a firm crunchy texture and a mild sweetish-nutty taste, a bit sweeter than white. It is boiled, steamed, roasted, fried and pickled; cooking in acidulated water preserves the colour better. It is served as a side, in salads, cream soups and on vegetable platters for a bright look.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Purple cauliflower, Raw: Calories 25.0 kcal, Proteins 1.9 grams, Fats 0.3 grams, Carbohydrates 5.0 grams per 100 g of product.

Calories25.0 kcal

Proteins1.9 grams

Fats0.3 grams

Carbohydrates5.0 grams

Purple cauliflower, Boiled: Calories 23.0 kcal, Proteins 1.8 grams, Fats 0.5 grams, Carbohydrates 4.1 grams per 100 g of product.

Calories23.0 kcal

Proteins1.8 grams

Fats0.5 grams

Carbohydrates4.1 grams

Yield: 100 g raw → 121 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Beef fillet with purple cauliflower puree and chanterelle sauceEuropean cuisine | Main courses

Beef fillet with purple cauliflower puree and chanterelle sauce is a true gastronomic masterpiece that combines sophistication and depth of flavors. Tender beef fillet infused with rosemary and garlic aromas gains a rich texture from black truffle paste. The velvety purple cauliflower puree, enriched with cream and truffle oil, adds a hint of sweetness and refinement to the dish. Completing the composition is an airy chanterelle sauce with tarragon, bringing subtle woody notes and exquisite softness. This dish is perfect for a festive dinner, impressing and delighting with its appearance and flavor harmony. European culinary tradition blends with modern cooking techniques to create true pleasure for gourmets.