“Sicilian violet” is called the purple cauliflower that grows in Italy, and it is no worse than the regular one, but its color is quite unusual. This vegetable is a cross between broccoli and regular cauliflower. Its use in the kitchen is very aesthetic and classy, because it allows to prepare garnishes, soups and purées with a characteristic violet color. In Sicily, purple cauliflower is still a niche product and is mainly grown in organic farms.
It is rich in fiber and vitamin C, as well as vitamin K and A, as well as group B and also selenium, which strengthen our immune system. The vegetable is an excellent antioxidant. It prevents the clogging of blood vessels, the formation of blood clots and heart diseases.
It has flavonoid compounds called anthocyanins, which give it its purple color and are thought to help regulate blood lipid and sugar levels, as well as help reduce the risk of cancer. It is rich in tannins and is suitable for eating raw.
Cauliflower consists of 92% water, 5% carbohydrates and 2% vegetable protein. There are 25 kcal in 100 grams of raw product, which makes it ideal for a low-calorie diet. It can be stored for up to a week in a paper or plastic bag in the refrigerator. Once cooked, cauliflower should be eaten within two to three days.
Sautéing or roasting is supposed to preserve more of its nutrients than steaming. Once steamed or roasted, cauliflower can be eaten as is or incorporated into another dish. It is often used as an ingredient in various cream soups, purees, caviar and snacks. Purple cauliflower appears to have originated in Sicily, from a local population of cauliflower known as Violetto di Sicilia. The purple color does not come from genetic mutations, but from natural selection made by man. The purple variant is especially common in southern Italy and South Africa.
There are different types of cauliflower that differ mainly in color. White cauliflower is the most common, the orange variety is only found in certain soil in Canada and contains more vitamin A than the white. Green cauliflower can be found mainly in Europe and the USA. As already mentioned, cauliflower is very rich in dietary fiber, which helps keep the digestive system healthy. The presence of glucoraphin is another property of cauliflower and helps prevent stomach cancer as well as ulcers. It contains a large amount of antioxidants and therefore helps in the fight against cardiovascular diseases. Cauliflower has the ability to eliminate cancer-causing enzymes. It is anti-inflammatory and helps prevent arthritis and obesity.
In Catania, poached cauliflower is also used to fill scacciata. It is a rustic cake made in a stone oven, with various toppings inside. This sweet is very popular on Christmas Eve and New Year. There are many variations, namely with broccoli, with thuma and anchovies, with ricotta, with potatoes, onions, black olives, premium sheep’s cheese.
