This cauliflower was so pretty raw. I definitely wanted to make something that was going to bring out the beautiful color of the vegetable. I found this recipe on Epicurious which called for tomatoes but since they aren’t in season I just subbed the tangerines. I figured that the tangy sweetness of the oranges would be a nice compliment to the salty bacon and capers and would also be a beautiful contrast to the purple and green. As I started to cook the cauliflower the color dulled slightly. It was still purple but more of a bluish grey purple. Then I added the lemon juice and tangerines and BOOM! All of these magenta and bright purple colors popped out! I had forgotten that the acid from citrus does that. It does that by-the-way. Citrus juice pops the color back up when you cook purple veggies so keep that in mind if you ever find yourself in a situation where you want to keep some of the color in your purple veggies. Here is an article that explains this reaction if you want to know more. I think it’s pretty fascinating. Science!
Adapted from Epicurious
- 1 large head of purple cauliflower
- 4 strips of thick cut bacon
- 4 tangerines, peeled and separated into segments (about 15 pieces)
- 1 teaspoon fresh thyme
- 1 Tablespoon capers
- 1 1/2 Tablespoons fresh lemon juice
- Sauté bacon in heavy large skillet over medium heat until brown and crisp.
- Using slotted spoon, transfer bacon to paper towels to drain.
- Add cauliflower to drippings in skillet and sauté until crisp-tender and beginning to brown, about 5 – 10 minutes.
- Add tangerine segments, lemon juice, capers, and thyme; simmer 1 minute to blend flavors.
- Remove from heat and serve.