Snacks & Sides
Dazzling Purple Poached Cauliflower
25 minServes 4
Purple cauliflower is a showstopper - and poaching it whole or in large florets keeps it tender and vibrant. This is the kind of side dish that makes people ask what it is before they've even tasted it. Simple, stunning, and surprisingly easy.
Ingredients
- 1 head purple cauliflower
- 4 cups vegetable broth
- 2 cups water
- 3 cloves garlic
- 1 bay leaf
- 1 tsp whole peppercorns
- For serving: tahini sauce, lemon zest, fresh herbs, toasted seeds
Instructions
- 1Combine broth, water, garlic, bay leaf, and peppercorns in a large pot. Bring to a simmer.
- 2Add cauliflower florets (or whole head if it fits). Poach gently for 12–15 minutes until just tender - a knife should slide in with slight resistance.
- 3Remove carefully and drain.
- 4Arrange on a platter and drizzle with tahini sauce.
- 5Finish with lemon zest, fresh herbs, and toasted seeds.
Jennifer's tip
Don't overcook - you want it tender but still holding its shape and that gorgeous purple color.
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