Carnival® Multi-Color Cauliflower Recipes

Colorful, creative recipes featuring Carnival®, our vibrant multi-color cauliflower with fresh flavor and year-round versatility.

Roasted Rainbow Cauliflower

Colorful multicolored cauliflower florets on a white plate with a spoon, set on a purple napkin with a wooden background.

Serves: 6

Ingredients

1/4 cup olive oil

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 head Carnival® multi-color cauliflower, cut into 1-inch florets

Instructions

  1. Preheat oven to 425°F.

  2. In a large bowl, combine olive oil, garlic powder, onion powder, salt, and black pepper.

  3. Add Carnival® cauliflower and gently toss until evenly coated.

  4. Spread on a rimmed baking sheet.

  5. Bake for 25 to 30 minutes, or until tender, turning once halfway through cooking.

Carnival® Cauliflower Soup

Bowl of creamy soup garnished with cilantro, with a piece of bread and a glass of water in the background.

Serves: 6

Ingredients

1 head orange Carnival® cauliflower, cut into small florets

6 cups chicken broth, divided

1 cup chopped onion, divided

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1 head purple Carnival® cauliflower, cut into small florets

1 cup half-and-half, divided

Instructions

  1. In a medium saucepan, combine the orange Carnival® cauliflower, 3 cups chicken broth, 1/2 cup onion, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

  2. In a second medium saucepan, combine the purple Carnival® cauliflower, the remaining 3 cups chicken broth, 1/2 cup onion, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

  3. Bring both saucepans to a boil over high heat. Reduce heat to low and simmer for 20 to 25 minutes, or until the cauliflower is very tender.

  4. Using a blender or immersion blender, purée each soup separately until smooth. If using a standard blender, return each soup to its saucepan.

  5. Stir 1/2 cup half-and-half into each saucepan and simmer for an additional 5 minutes, or until hot.

  6. To serve, pour equal amounts of each soup into each bowl at the same time. Gently swirl with a knife for the two-tone effect.

Confetti Frittata

Vegetable frittata on a green plate with cherry tomatoes and parsley, with a glass of orange juice and a fruit salad in the background.

Serves: 6

Ingredients

1/4 cup water

2 cups small Carnival® Multi-Color Cauliflower florets

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

2 cups chopped Tasty Tuscany™

8 eggs, beaten

1 1/2 cups refrigerated diced potatoes

1/2 cup coarsely chopped roasted red peppers

1/2 cup crumbled goat cheese

Instructions

  1. In a 10-inch nonstick skillet over medium heat, bring water to a boil.

  2. Add Carnival® cauliflower, cover, and cook for 5 to 6 minutes, or until tender and the liquid is absorbed.

  3. Add olive oil, garlic powder, onion powder, salt, black pepper, and Tasty Tuscany™. Cook for 2 to 3 minutes, stirring occasionally, or until the Tasty Tuscany™ is wilted.

  4. Reduce heat to medium-low. Add the potatoes and roasted red peppers to the skillet.

  5. Pour in the beaten eggs, stir gently, and top with goat cheese.

  6. Cover and cook for 10 to 15 minutes, or until the edges are browned and the center is set.

Roasted Cauliflower Hummus

Colorful vegetables, including cauliflower, broccoli, and celery, with bowls of hummus or dips.

Serves: about 1-1/2 cups

Ingredients

1 head Carnival® multi-colored cauliflower, cut into florets

4 tablespoons olive oil, divided

3 tablespoons tahini

3 tablespoons water

1 tablespoon lemon juice

2 cloves garlic

1 teaspoon ground cumin

1 teaspoon salt

Instructions

  1. Preheat oven to 400°F.

  2. Place Carnival® cauliflower florets on a baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat.

  3. Roast for 20 minutes.

  4. Transfer the roasted cauliflower to a food processor.

  5. Add tahini, the remaining 3 tablespoons olive oil, water, lemon juice, garlic, cumin, and salt.

  6. Process until smooth and creamy.

  7. Refrigerate until ready to serve.