Tuesday, October 28, 2014

Nutty Purple Cauliflower

This is a dish that I have made many times with all sorts of cruciferous bites. But last week when my 'Eat a Rainbow' class was focusing on blue and purple foods for Food Day 2014, I bought a purple cauliflower. So, it got this tasty treatment...


  • 1 head of cauliflower (you can substitute broccoli or romanesco, too)
  • 2 T peanut butter or almond butter
  • 1 t soy sauce
  • 1 t rice wine vinegar
  • 2 T olive oil
  • freshly ground pepper

Blanch cauliflower quickly so that it is still crisp. Drain and set aside. In a large mixing bowl whisk together the remaining ingredients until they are smooth and well-combined. Add in the cauliflower and toss to coat.

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