Purple Cauliflower Recipe:15 Purple Cauliflower Recipes

Purple Cauliflower Recipe: 15 Purple Cauliflower Recipes

Today we will teach you how to make a delicious Purple Cauliflower Recipe: 15 Purple Cauliflower Recipes that make a great side dish! You can also serve roasted cauliflower in a salad or cereal bowl. This recipe is as delicious and delicious as it is beautiful! Purple cabbage, which grows naturally, tastes similar to regular cabbage but is higher in antioxidants.

You’ll love this easy side dish for its vibrant colors and rich flavors. Purple cabbage, like white and orange cabbage, is a mild weed. But it’s one of the most beautiful vegetables Mother Nature has to offer! It’s so easy to roast.

Purple Cauliflower Recipe: Crispy Chick Onion and Lemon Herb Tahini

It produces some lovely crunchy ends and deep flavors. Purple cabbage is technically available throughout the year. This easy recipe will become your favorite way to make cauliflower! If you want to make roasted cauliflower soup, you can also blend it in a food processor with a few cups of vegetable stock.

I love cooking this for Easter and it’s just a pop of pretty color. This purple cabbage is natural. It is the antioxidant anthocyanin that causes the purple color and is also found in purple cabbage and wine. Compared to chicken, white cabbage has 25% more vitamin A.

How To Make Purple Cauliflower Recipe

Preheat the oven to 430 degrees F. Line a rimmed baking sheet or roasting pan with parchment paper or aluminum foil. Then cut the head of cabbage into bite-sized pieces with a sharp knife. Roast well in the oven for 25 minutes, now flip the cabbage halfway through, so that both sides are well browned. Remove the cabbage from the oven and serve hot. Line a rimmed baking sheet with parchment paper and place the cauliflower florets on it, leaving plenty of space between the pieces.

Then drizzle well with olive oil and sprinkle half of the dish with seasoning and some salt. Now use your hands to lightly coat the flowers in oil and masala and spread them evenly on the baking tray. In a small bowl, toss the chickpeas with a little olive oil, salt, and the remaining za’atar seasoning. Place chickpeas on a sheet pan in between the cabbage slices. You will have leftover lemon juice and herb tahini sauce. It can be stored in an airtight container in the fridge for about six days and can also be used drizzled over pita chips, crudités grain bowls, or salads.


(1) Purple Cabbage as needed
(2) Olive oil (does not have to be extra virgin olive oil)
(3) Salt as required
(4) 1 teaspoon garlic powder
(5) 1 large onion powder
(6) 1 tsp Red Chilli Flakes
(7) 1 teaspoon paprika
(8) Dry rosemary as needed
(9) Optional toppings – chopped parsley, chives, fresh lemon juice, or lemon juice

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