What a beautiful dish and my favorite color — purple.
Purple is absolutely my favorite color; throw in some lime green and you have the colors of our wedding 43 years ago and I still love those colors. Throw in a little pink and a whole lot of black and that’s the color of my closet. Hey, and it looks like purple is suppose to be a HOT color for fall. At least, my color is in style even though my clothes are not.
I was thumbing through some of my old food magazines the other day and saw a recipe for cauliflower and carrot pickles. Now, I can’t say that made me want to jump up and go buy some purple cauliflower to pickle but I did want to try to come up with a dish using this beautiful purple vegetable. I almost made this purple cauliflower and carrot dish but decided it was too boring because all I was going to do was steam the vegetables, mix them together and throw in some toasted sunflower seeds. Then I decided that a pasta dish would be perfect for fall and a walnut cream sauce with Rosemary, sage, and thyme just the thing to hold it together.
So when I saw this purple cauliflower at the market the other day I had to buy it. This purple wasn’t going to hang in my closet, it was going to be eaten. I have always thought of cauliflower as a boring vegetable; but since making my Cauliflower Mash with Kale and this recipe, I have changed my views on this beautiful versatile vegetable which can be steamed, mashed, roasted with some olive oil, fried and served raw in a salad. What more could you ask for in a vegetable.