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Cauliflower, Purple


Purple cauliflower is said to taste nuttier and sweeter than white cauliflower and does not have the slight bitterness sometimes found in white cauliflower. Some purple varieties will turn green if you overcook them. You can usually steam, simmer and roast purple cauliflower and it will retain its color.

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Purple cauliflower is not dyed. Its signature color comes from the same antioxidant found in red cabbage and red wine: anthocyanin. Sun exposure further exaggerates its effect on the cauliflower, resulting in bright purple heads. 

oven roasted garlic and parmesan purple cauliflower

  • 1 head of cauliflower (any color will do)
  • 2 tbsp butter
  • 1 tbsp garlic powder
  • salt and pepper to taste
  • 1/4 cup shaved Parmesan


  1. Preheat oven to 450-degrees.
  2. Place a baking sheet with the butter on it in the oven for a few minutes or until butter is melted and bubbly.
  3. Cut the cauliflower into slightly larger than bite size pieces that each have a flat side to them.
  4. Lay the cauliflower on the pan and roll it around so it’s covered with butter. Make sure the flat side ends up facing down on the sheet pan.
  5. Season with salt, pepper and garlic powder and place into the oven.
  6. Roast for 12-15 minutes or until knife goes through the cauliflower stem smoothly.
  7. Sprinkle with Parmesan while still hot.

Pueblo Fruits

Storage. Keep cauliflower loosely wrapped in plastic in the refrigerator. Fresh from the market heads will last up to 2 weeks. You can cut cauliflower into florets and stored them, sealed, in a plastic bag in the fridge.

Purple Cauliflower Salad

Click the link for the full recipe.

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