20150114 212115 e1421703520754 721x541 - Purple Cauliflower with Bacon, Capers and Tangerines
Side Dish

Purple Cauliflower with Bacon, Capers and Tangerines

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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!

Delightful Recipe

Serves 4
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.


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