- Purple Cauliflower was discovered as a spontaneous mutation in the 1980s, and improved through breeding in Denmark
- Availability: year-round
- Appearance: bright purple color
- Flavor: like regular white cauliflower
- Trivia: Pigment is from anthocyanin pigments, which since water soluble, will wash out if cooked with too much water
1 head of orange cauliflower, roughly cut up
1 head of purple cauliflower, roughly cut up
4 cups of chicken stock (2 cups for each color cauliflower)
2 tablespoons of butter
4 tablespoons of flour
4 cups of milk
1 cup of grated orange cheddar cheese
1 cup of grated white cheddar cheese
1 tablespoon of chopped flat leaf parsley
Salt and pepper
Get 3 pots, each about 3 quarts.
In 2 separate pots, bring the chicken stock to a boil. Add the cauliflower (one color per pot) and boil for 10 minutes until tender.
Meanwhile, while the cauliflower is boiling, make roux-thickened milk for both soups at the same time. In a third pot, melt 4 tablespoons of butter, then add 4 tablespoons of flour and cook for 2 minutes. Slowly add 4 cups of milk while on low heat, stirring constantly until thickened in a few minutes.
Purée the cauliflower in the chicken stock using a hand blender. Put on low heat and add half the thickened milk to each pot. Mix well. Then, add the cheese: cheddar for the orange cauliflower and white cheddar for the purple cauliflower. Stir until the cheese is melted. Add salt and pepper.
Serve in bowls and sprinkle with parsley. Gently swirl the colors together.