Once in a while I will find purple or orange cauliflower at the grocery store and I have to grab it and make something with it. I opted for the purple one and turned it into a simple cauliflower and penne pasta dish. This pasta dish is created in its simplest form with only a few ingredients and focuses on bringing out the natural flavors of the main ingredients. It’s only seasoning is salt and pepper. Let’s get to it.
I always used the white cauliflower and honestly, this is my first time cooking with the purple. I wanted to retain the vibrant purple color in the dish but was not sure if it would once I cooked it. The above picture of the raw cauliflower is its natural color, the phote has not been photo shopped. I thought I would blanch the cauliflower first to see if I can “seal” the color. An experiment that seemed to have worked. Not sure if I just sauteed it if it would caramelize too much by the time it became tender. By blanching it, I cooked it through enough so I did not have to sautee it too much. This dish will be just as delicious with regular cauliflower.