Colored Cauliflower Recipe (2024)

Are you looking to add some vibrant colors to your dinner plate? Check out this delicious colored cauliflower recipe that’s as visually stunning as it is tasty, making it a perfect addition to any meal!

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In less than 30 minutes, you can have a healthy, flavorful vegetable that the whole family loves! Even those self-proclaimed vegetable haters will come back for more.

Who can resist colorful foods? They are so much more fun to eat especially when it comes to cauliflower. Who wouldn’t want to eat these roasted that are a treat for the eyes and the palate, rather than plain or boring blanched cauliflower?

Don’t get us wrong, we love white cauliflower but even your kids will want to eat these beauties!

We adore farmers markets in the fall. The vibrant colors of squash, cauliflower, grapes, apples and greens are a feast for the eyes and the taste buds. In the northeast fresh cauliflower is typically found in the fall, although in warmer climes, such as California, they can be found all year long.

They can usually be found in higher-end grocery stores, in our area, Wegmans and Whole Foods have them beginning in mid-August to late September. You can’t usually find all of the colors available at the same time.

What makes cauliflower different colors?

Certain chemicals and nutrients play a role in the color of any plant, fruit, or vegetable.

Older varieties of white cauliflower turned yellow if exposed to the sun. These older varieties had to be blanched when growing. This involved tying the inner leaves together to protect the tender vegetable from the sun.

Newer varieties that have been bred are referred to as self-blanching. Their inner leaves hug the head more closely to protect it from the sunlight.

The phytochemicals that are responsible for the beautiful colors of newer cauliflower varietals that are available are as follows:

• For red or purple plants, in this case, the purple cauliflower, the chemicals are called anthocyanin. Anthocyanins are a powerful antioxidant, like those found in all red and purple foods, such as blueberries and raspberries.
• Carotenoids are responsible for the orange color of the orange varieties. These are a genetic mutation that allows the cauliflower to store more beta-carotene and were discovered in Canada.
• Green cauliflower, known by Romanesco and broccoflower, is a cross between broccoli and cauliflower. It also holds more beta-carotene than white cauliflower.

Why this recipe works

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This is such a great way to prepare cauliflower for lots of reasons.

1. The cauliflower becomes browned and caramelized around the edges, so it finishes with a nice nutty flavor.
2. It is so easy and a great hands-off recipe to prepare when doing a feast when you have lots of dishes to get done at the same time.
3. It is very versatile. You can prepare this cauliflower with different spices that pair with lots of different ethnic themes. (See suggestions below.)

What you need

• Cauliflower: Any cauliflower you have on hand is fine; white, gold, purple, even green Romanseco cauliflower is excellent. To make the dish extra pretty, use them all.
• Olive oil: The best choice is extra virgin olive oil.
• Salt and Pepper: Kosher Salt, Pink Salt, or Sea Salt. And coarse black pepper.

Optional toppings

• Parmesan cheese: Freshly grated.
• Spices and herbs: Any combination of the following spices works well;
  • Cumin and Chili Powder (will go great with a Mexican Feast!)
  • Curry Powder or Ras el Hanout (use melted coconut oil instead of olive oil. Use lime zest for garnish. Great for an Indian-themed dinner!)
  • Basil, oregano, and parsley. Add some lemon zest at the end to garnish. (Perfect for an Italian party!)
  • Herbes de Provence. Add some dried cranberries at the end for garnish. (Make this version with more rich French-themed gatherings)
  • Freshly chopped mint and garlic cloves with zested lemon and sprinkled lemon juice is delicious, too.

How to make it

How to cut cauliflower

Wash the head and cut off any blemishes or brown spots on the florets. Cut the leaves off of the cauliflower to expose the core.

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Cut out most of the core.

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The individual cauliflower florets should be cut off of the remaining core. Then, cut those into bite-sized florets.

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Bring a pot of water to boil. Blanch the individual colors of vegetables for about five minutes separately. The white first, then the orange or green. Then use new water and blanch the green or orange next. Lastly, blanch the purple.

Spray the baking tray with non-stick cooking spray.

Drizzle the cauliflower with olive oil and sprinkle on salt and pepper to season. Place on the prepared baking tray. Roast at 450°F/220°C for about 15 minutes until slightly charred and done to your liking.

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What to do with cauliflower scraps?

Don’t toss your cauliflower scraps; make this Easy Vegetable Stock from kitchen scraps!

What spices can you use?

If you want a change of flavorings, try using these combinations;

• Lemon and Parmesan
• Garlic and Parmesan
• Lemon and Herb
• Smoked paprika and Garlic
• Turmeric and Cumin

Pro tips

• We prefer to blanch the cauliflower briefly rather than roast it all the way through. They maintain their gorgeous color better.
• When blanching the cauliflower, blanch the colors separately so that the colors don’t leach into the water and ruin the beauty of the other colors, especially the purple, which will stain the water blue.

Other delicious vegetable recipes

• Cauliflower au Gratin
• Parsnips
• Brown Sugar Glazed Carrots
• Maple Roasted Brussels Sprouts
• Roasted Butternut Squash
• Cauliflower Soup
• How to Freeze Cauliflower

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Tools I use to make this easy recipe

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

• microplane
• baking sheet
• mixing bowl

That’s how easy it is to make this oven-roasted colored cauliflower. Thanks for stopping by today!

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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