Have you noticed that your cauliflower is turning purple lately? Have you noticed that the “head” of the cauliflower has turned “bloomy” and is now “diverting” out of its head! Or even worse, that you can’t get a good picture of it because the “cauliflower” is now discoloring much more than before! You may have wondered to yourself, why is my cauliflower turning purple?, and if so, are there ways to fix this problem? Well, to tell you the truth, the only way to know for sure is to have your cauliflower examined by a scientist who will be able to tell you for certain if this is indeed a symptom of cancer or something more serious.
What causes this type of cauliflower to turn purple? As with many “bad” foods, it is generally due to an allergic reaction. Some people react strongly to certain foods, and others have absolutely no problem with them whatsoever. If you are one of those who do not like to eat “normally” but have developed a sensitivity to “normally” good foods, then you are likely to suffer from this type of ailment.
It really is a little-known fact that most vegetables contain an enzyme called “cysteine”, which is located inside the cauliflower head. This is what actually causes the color in the cauliflower. If this cysteine is “made”, inside the cauliflower, it can become “trapped” inside the cauliflower head. When the cauliflower “turns”, the contents inside turn purple instead of normal green. So if you notice that your cauliflower head is turning purple, instead of attempting to eat the cauliflower yourself, it is much better to leave it for the experts… Unless, of course, you happen to be one of those people who happen to be excellent at making foods…
What can you do to get rid of this problem? It’s actually fairly simple, although it may not be immediately obvious. Basically, what you will need to do is “ripe” your cauliflowers. Simply do this by removing the top layer of the cauliflower and discarding it (so it is underneath the layers of skin and starch). Now, instead of discarding the top layer of the cauliflower, simply remove the middle portion, and discard it.
Next, take a frying pan and heat it up over medium heat, but only until it is hot enough to lightly fry some potatoes. Then, sprinkle some salt on it, and place a half-cooked, cut up cauliflower (the one that was inside the “ripe” chunk) on top of the potato. Cover the “ruined” cauliflower with salt, and let it sit in there for about five minutes before removing it. While the cauliflower is sitting there, eat purple cauliflower slices and turn your Vitamins Blue!
Now, while we’re talking about the cauliflower, this might sound like a strange thing to do, but the thing is, when I am looking for a good time, I will eat purple cauliflower. Why is this so? Because the cauliflower head has a tendency to turn purple when it is in its “raw” or pre-cooked state. The reason for this is that the vitamins and nutrients are locked inside when it is raw, and therefore are unable to be extracted. Because it’s a little bit cooked, the nutrients can be extracted and utilized more effectively.
Some other things that you can do to turn your ricing into delicious purple cauliflower is to use it in soups, stews, and casseroles. You can also roast the cauliflower in order to make purple cauliflower soup! And another thing I have noticed about roasting cauliflower is that it adds a great deal of flavor to the food, which is something you can’t always achieve by simply frying or baking it. So if you want to add flavor to your food, then take your frying or baking cauliflower and lightly roast it until it turns a purplish color. This will add a lot of nutrient content to your food as well as giving it a great deal of flavor!
If you are not into turning cauliflower a color, there are still a number of ways you can use it. My favorite way to eat my cauliflowers is to mash them up. When you mash them, they release a great deal of nutrients and they are very nutritious too. My favorite mixtures are garlic, onions, nutritional grade sea salt, and fresh squeezed lemon juice. By simply mashing up my cauliflowers, I am getting all the vitamins and nutrients I need without having to turn them pink.