Organic Purple cauliflower
Bright purple cauliflowers – striking lookers, with an exceptional nutty flavour and crunch.
Purple cauliflower Grown by Riverford on Sacrewell Farm at Peterborough
Caulis with a colourful difference
These beautiful, bright purple cauliflowers taste just the same as standard caulis, but look really striking on the plate.
Mass-grown cauliflower is pushed on with artificial fertiliser, for rapid development but mushy florets. Our organic cauliflower is different: grown slowly and naturally, on mineral-rich soil. The result is smaller, firmer caulis with exceptional nutty flavour and crunch.
For zero food waste, you can eat the leaves, too - they're tender and sweet.
Country of origin
Produced in- The UK
How to prepare
Remove the leaves and cut away the main stalk. Break or cut the florets into manageable pieces. As well as being a good indicator of freshness, the leaves can be eaten - the smaller inner leaves are the best, and can be cooked in the same pan. The stalk is also perfectly edible; it can be cut into or batons, and cooked in a similar way to the florets, or used in cauliflower soup.
Roast (for the best flavour), boil, steam or stir-fry – just try not to overcook it. It should take 10 mins in a hot oven, but no more than 3-4 mins in boiling water or a hot wok.
Storage
Keep in the fridge – they’re best within a few days, but can last up to a fortnight.
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Grown by Riverford on Sacrewell Farm, Peterborough
Sacrewell Farm is Riverford’s home in the East. We’ve been farming there since 2007; it was the first ‘sister’ farm to our original Devon HQ, Wash Farm.
