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Sprouting Purple CauliflowerDescription/TasteSprouting Purple cauliflower forms long stems at the top of a thick, cruciferous stalk. Instead of a tightly-clustered crown, the thin green stems are multi-branched, about 10 centimeters long, and topped with clusters of small opened purple flowers. The entire Purple sprouting cauliflower, its stalk and florets, are edible. The stems are firm and tender, and the florets have a soft and crumbly texture. Their flavor is mild with nutty, sweet nuances.Seasons/AvailabilitySprouting Purple cauliflower is available in the spring and summer months.Current FactsSprouting Purple cauliflower, also known as Flowering Purple cauliflower, are overgrown heads of cauliflower. The cool-season biennial cruciferous vegetable is botanically known as Brassica oleracea var. botrytis. If there is a sudden heat wave or higher than normal temperatures towards time of harvest, the normally clustered flower stalks will grow, elongate and flower. Purple Sprouting cauliflower is underutilized as a culinary ingredient because it does not always develop.Nutritional ValueSprouting Purple cauliflower is rich in vitamins C and K and folate. It is also a good source of B-complex vitamins, manganese, phosphorus, and fiber and contains some protein, potassium and magnesium. The purple color is due to the presence of the antioxidant anthocyanin, which can also be found in red cabbage and red wine.ApplicationsSprouting Purple cauliflower can be used raw or cooked, and in any recipes that call for cauliflower. It is used raw in salads or on crudité platters. It can be steamed, sautéed, roasted, or grilled. It will lose its purple color when heated. Cook for short periods of time to prevent burning. Blanche and serve with butter and herbs or use in salads. Use in pastas, risotto, or stir-fry. Store Sprouting Purple cauliflower in the refrigerator for up to a week.Ethnic/Cultural InfoSprouting Purple cauliflower is a rare sight in markets and is typically only available at farmer’s markets in areas with warmer growing seasons. To provide a similar product to consumers year-round, the Japanese Tokita Seed Company developed an early sprouting variety called fioretto or biancoli. It is known as ‘sweet sprouting broccoli’ and karifurore in Japanese. Biancoli is widely available in the United Kingdom.