Not Available at present
Purple cauliflower: it’s intriguing, alluring, and powerful.
Roasting cauliflower lightly caramelizes the sugars in the vegetable. It brings the sweetness, savoriness, and nuttiness out of the cauliflower. Simply toss the cauliflower in some olive oil, season it with salt and pepper and roast it in the oven. Its a super easy side dish that brightens any dinner table and is sure to bring excitement and lively dinner conversation.
Purple cauliflower is said to taste nuttier and sweeter than white cauliflower and does not have the slight bitterness sometimes found in white cauliflower. You can usually steam, simmer and roast purple cauliflower and it will retain its color. Serious overcooking will wash out some of the brightness of the colour.
Purple cauliflower lets you add a vibrant color to a party vegetable dip, salad or vegetable roast.
The purple color is natural. It is the antioxidant anthocyanin that gives it the purple pigment.
Please note that the price mentioned below is the kg price. Typically, a head of Purple cauliflower weighs between 600 - 900 grams.
Not Available at present - Rs. 280.00
Twice as creamy. Smooth, buttery, mildly nutty flavour.
Best in salads, sandwiches and dips like guacomole.
Not Available at present - Rs. 100.00
Beets are a nutrient dense food filled with natural sugars and have a very intense earthy flavor. The trick to successfully cooking beets is to soften them while also concentrating their sweet flavor.
Toss the baby beets with olive oil, rosemary or thyme sprigs, salt and pepper and spread them on a roasting pan or cover them in a foil packet. Roast at 375 for about 30 minutes turning them twice until they are tender. Remove skin while warm, and cut in half. Toss with vinegar or lime juice, and additional salt and pepper if needed and serve.
To maximize their nutrition and flavor steam the baby beets. Fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Add beets, cover, and steam for 15 minutes.
In salads, beets are best served chilled. Beets pair well with salty and sweet ingredients, so combining them with feta or goat cheese, berries, apples and oranges works well. Adding a nut or seed such as pumpkin seeds or walnuts works great to add some crunchy texture to the salad.
Pickled beets can be made with cooked or raw beets. They both work great! I like both but find the raw beets to result in a slightly crisper texture.
Boiling beets is likely the fastest method for cooking. In this method, it is best to leave them whole so they maintain more of their color.
Fresh beets can be eaten raw too. They work best in this way thinly sliced or grated on a salad or even as an ingredient on a veggie sandwich. Beets definitely taste different raw than when cooked. More earthy with some sweetness and a crisper texture. Wash and peel skin before using.
