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Colored Cauliflower with Garlic Aioli
  • Purple Cauliflower was discovered as a spontaneous mutation in the 1980s, and improved through breeding in Denmark
  • Availability: year-round
  • Appearance: bright purple color
  • Flavor: like regular white cauliflower
  • Trivia: Pigment is from anthocyanin pigments, which since water soluble, will wash out if cooked with too much water

1 head of orange cauliflower, cut in 1 inch size pieces
1 head of purple cauliflower, cut in 1 inch size pieces
1 head of white cauliflower, cut in 1 inch size pieces
2 egg yolks at room temperature
4 cloves of garlic
1/2 teaspoon of salt
1 teaspoon of fresh lemon juice
1 cup of extra virgin olive oil


You can use the cauliflower raw, in a crudité platter, or steam it for about 5 minutes until tender. Remove from heat, rinse in cold water, then put in ice water to stop from overcooking.

To make the aioli, begin by mincing and smashing the garlic as finely as possible. Put in a bowl and add the salt and egg yolk. Use an electric mixer, with whisk attachment if possible, to mix for a few seconds. Then, while continuing to mix, add a drop or two of olive oil. Wait until it is incorporated and the eggs look just a little thicker, and then add a couple more drops of olive oil. Repeat this over and over again. Once you've added about 1/4 cup a drop at a time, then you can start to get adventurous and start adding the oil, very gradually, in a slow stream. When about halfway done with the olive oil, add the lemon juice. Continue incorporating the olive oil until you run out.

Put the aioli in a small bowl and serve with the cauliflower.

Serves 8.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.