When I saw orange cauliflower for sale at the grocery store this week I had an irresistible urge to buy some. I didn't spend any time thinking about it, just grabbed a beautiful head of it and ran. But at home I began to wonder about it. What makes it orange? Does it taste any different? I had no clue.
According to this engaging
article by Saveur, the orange cauliflower originated in Canada. Another
article from Cornell University tells us that this type of cauliflower is higher in beta-carotene and therefore more nutritious than its paler version. The flavor is similar to normal cauliflower with a little extra sweetness but the texture is smoother. My taste buds said 'woohoo'! I'm hoping that A-chan will have the same reaction, though she normally does not like cauliflower so I am not expecting too much from it. The bright color definitely perked up her interest.
In the bento: Spaghetti noodles, a carrot flower and snap pea leaves are in the bottom tier. The top tier contains steamed broccoli and orange cauliflower, blueberries and pomegranate seeds, and Morningstar Farms chik nuggets with carrot flowers separating each. A container of ketchup is in the background. Not shown are a container of grated parmesan cheese for sprinkling on the noodles and a soy sauce piggy.
The spaghetti noodles were cut into shorter pieces to make eating them easier. The bento doesn't look as pretty when they are cut up, but it's better to be able to eat them without mishap. The carrot flowers were cut with a flower shaped cutter. To make the leaves I cooked a snap pea then opened it and removed the insides before cutting it into leaf shapes with scissors. To contain the fruit I used a miniature muffin cup.
