Roasted Purple Cauliflower and Arugula Salad

by Susan Russo
Print Email

purplecauliflowerA couple of years ago if someone told you that your blueberries were loaded with anthocyanins, you'd probably have dumped the bowl down the garbage disposal and called 911 to report being poisoned.

Anthocyanin sounds scary, kind of like cyanide. Fortunately it's a good word; "anthocyanin" is derived from two Greek words, "anthos " (flower) and "kyanos" (blue). It makes sense, therefore, that anthocyanin pigments are responsible for the blue, purple, and red color of many fruits, vegetables, and flowers.

When it comes to food, anthocyanins are little health workhorses. They're associated with a decreased risk of many illnesses including cancer, high blood pressure, and even Alzheimer's. Fruits and vegetables that are brightly colored are even better for you. That helps explains why pomegranates, blueberries, broccoli, and red grapes are on virtually every Top 10 Healthiest Foods list ever written.

 

purplecauliflower2Purple cauliflower, which is currently in season, owes its stunning color to anthocyanins. This cheeky variety, along with its cousins, orange and green cauliflower, have helped make cauliflower fashionable.

Use purple cauliflower in cooking as you would use white cauliflower. Steam, saute, bake, or roast it; just don't overcook it, or you'll risk mushiness. If you boil it, add a few drops of vinegar to the water to help maintain its vivid color. The texture is the same as white cauliflower although the flavor is slightly sweeter.

One of my favorite ways to enjoy purple cauliflower is in winter salads like this Roasted Purple Cauliflower and Arugula Salad. Roasted purple cauliflower and peppery arugula are dressed in a light and refreshing lemon-mustard-rosemary vinaigrette. The flavors match the vegetables' brilliant color making this a winter salad guaranteed to brighten any cold, gray day.


Roasted Purple Cauliflower and Arugula Salad
Makes 6 servings

1 medium head purple cauliflower, broken into florets
1 tablespoon olive oil
several shakes of salt and black pepper
6-7 ounces fresh arugula

Vinaigrette:
2 tablespoons olive oil
1 1/2 tablespoons sherry vinegar
2 teaspoons grainy/spicy mustard
1 teaspoon lemon zest (about half of 1 lemon)
1 teaspoon lemon juice
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper


1. Preheat oven to 375 degrees F. Place cauliflower in a large baking dish. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss until coated. Cook for 30 minutes, or until lightly brown and crisp.

2. Whisk all dressing ingredients in a small bowl.

3. Place arugula in a large bowl. Add dressing and toss. Add roasted cauliflower and toss. Serve warm.

 

Add comment


Security code
Refresh

 

restaurant news

Beef Back in Style at Covent Garden's Hawksmoor
London - British Isles
by Nancy Ellison

hawksmoormainSince (finally) it has been discovered that the fat in beef – oleic acid – is the same heart healthy fat that is found in olive oil, and since fat in beef actually decreases heart-disease risk...

Read more...
Bread Lounge
Los Angeles
by Evan Kleiman

breadbarBread.  I love it, especially when it’s well made.  But I freely admit that I try to avoid it.  I’m of a certain age and weight when the dangers of too much free carb styling can take a toll.  But...

Read more...
Breakfast, Portland-Style
Oregon
by Lisa Dinsmore

countrycatsignWhen all of our friend's heard we were heading to Portland, they immediately began giving us advice about where we just HAD to eat. No matter how many times I reiterated the fact that this was a...

Read more...
DaoFu - San Diego
Southern California
by Kitty Kaufman

daofu 11You'll never find this place on your own; you have to know someone. The Thin Man and I are just that lucky. Michele lives close by and does a fast focus so we can shoot and eat while everything's...

Read more...