Amity this post is for you.

Purple Cauliflower. It’s about as wild as you get in the vegetable world. Apparently, it retains its color when you cook it, unless it is overcooked, in which case it turns green. I roasted it like I do its goodie two-shoed sibling the white one. The results tasted similar. Yet, I would have to say the purple was a bit milder, dare I say tamer. You know what they say about the quiet ones.

Here’s the rough recipe for roasted cauliflower:
1 medium sized head of cauliflower
4-5 cloves of garlic
Extra Virgin Olive Oil (EVOO)
Salt/Pepper to taste (I have a seasoned pepper blend, I like to use here)

Cut cauliflower up into similar sized florets; mix in bowl with olive oil, minced garlic, salt and pepper. Place mix on cookie sheet. Roast oven ~375 degrees for approximately 20 minutes. I usually take it out turn them once. They should have that nice golden brown color on their edges.