Indeed, there is no better way to celebrate my love for purple than to create a recipe featuring a vibrant purple vegetable. Purple cauliflower is part of the Romanesco family, along with its green and yellow/orange cousins. To me, they taste just like regular cauliflower, but their gorgeous color sets them miles apart from the white variety. For some reason, this cauliflower reminds me of the “funky purple” ketchup that Heinz marketed in the 90s. That was a failure. Purple cauliflower, not so much. I used some leftover millet and added za’atar (a common eastern Mediterranean spice) and feta to give bold flavors to this dish. All I have to say is that I can’t believe I made this dish with 5 ingredients! Looking for more recipes that use Romanesco cauliflower? Try these swiss chard wraps made with yellow/orange cauliflower!
