Purple Cauliflower

It is an alien? Was there purple rain? No, it’s like a regular cauliflower and it originates from Canada. The purple colour is caused by the presence of anthocyanins (an antioxidant), which can also be found in red cabbage and blueberries.

The colour can vary from pastel to a deep purple. The cauliflower is a great source of vitamin C, K, B6 and fibre.

The texture is the same as regular cauliflower and while the flavours are similar, the flavour can be ever so slightly sweeter and nuttier. When picking your cauliflower, a tip is to look at the leaves. Fresh leaves are signs of a recently harvested cauliflower.

To store it, remove the leaves (these can be added to a salad), wrap it and place it in the crisp drawer. Yellow rice (with turmeric) will also make an aesthetic colour contrast.

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Crispy Cauliflower Nuggets with Babaganoush or Hummus

Cauliflower Nuggets:

  • 2 Purple Cauliflowers (or regular if not available)
  • Olive Oil
  • Salt


  • 2 Aubergines
  • 2 TBs Tahini
  • 1 Clove Garlic
  • 1 Lemon, for the juice
  • 1/4 Cup Olive Oil
  • 1/2 tsp chilli flakes
  • Salt & Pepper to taste


Heat oven to 180 degrees.

Cut the cauliflower into florets, and toss in olive oil, Salt and Pepper. Place on a baking dish and roast for about 40 minutes. OR pop in your Airfryer at 180 degrees.

Score the flesh of the aubergine and lightly coat in an olive oil and salt. Roast the aubergine on a HIGH heat until grilled/crisp on the outside, the inside will be soft & juicy. Allow to cool slightly.

Place the inside of the aubergines in a food processor/blender with the remainder of the ingredients. Blend until smooth. Adjust to your taste.