Prince de Bretagne’s mini-vegetables owe their small size to the careful selection of varieties, a specific production method (planting density) and early harvesting, hence their tenderness.

100g

Weight

Juil. - Sept.

Saison

Harvested

by hand

Packed

by our market gardeners

Season

  • Peak season
  • Available
  • Not available
Jan.
Feb.
Mar.
Apr.
May
June
July
Aug.
Sept.
Oct.
Nov.
Dec.

Did you know?

For ages, cauliflowers were naturally colourful. Today we usually think of cauliflower as white but this is the result of successive crosses that have produced our current white varieties. Older varieties of cauliflower naturally showed a great diversity of colours and it is these varieties which, brought up to date, are grown by Prince de Bretagne’s market gardeners.

Colour pigments are naturally created by the plants:

  • The orange pigment comes from carotene, which is found in carrots, and is a precursor of vitamin A.
  • The purple pigment is from the powerful antioxidant anthocyanin family.
  • And finally, green cauliflower owes its colour to the presence of chlorophyll which makes it sweet!

Entirely harvested by hand using a knife, mini-cauliflowers are packed directly by our market gardeners.

Interview with a market gardener
Interview with a market gardener

HOW TO CHOOSE MINI-COLOURED CAULIFLOWERS

The head of the cauliflower should be bright and uniform in colour. It should be very firm and the look of the leaves surrounding it provide a sign of its freshness.

HOW TO PREPARE MINI-COLOURED CAULIFLOWERS

They are prepared like mini-white cauliflowers. Start by removing the outer leaves and wash your coloured mini-cauliflowers. The more tender leaves can be eaten.

Then everything depends on your recipe! You can eat them raw as an aperitif or cook them whole to maintain the beauty of these colourful mini-cauliflowers.

HOW TO COOK MINI-COLOURED CAULIFLOWERS

Mini-coloured cauliflowers are cauliflower varieties with a slightly milder and sweeter taste than mini-white cauliflower. Mini-coloured cauliflowers can be eaten raw or cooked, for the latter allow:

7 to 8 mins

In boiling water

3 to 5 mins

Steam cooking

10 to 15 mins

Stir-fried in a wok

40 mins (175°C/350°F)

In the oven

You can also eat them ‘half-cooked’: blanch for 2 to 3 minutes in salted boiling water and then fry in a pan or wok. Brown them with a little butter or olive oil along with Brittany pink garlic and chopped Traditional shallots.

They can also be eaten raw, served with a yogurt and herb or curry sauce.

HOW TO STORE MINI-COLOURED CAULIFLOWER

Mini-cauliflowers will keep for 2 or 3 days in the salad drawer of the fridge. Ideally, enjoy them directly after purchase.

Cooking suggestions

Mini-coloured cauliflowers are just as good for an aperitif (in dips) as a starter or a main course! These mini-coloured cauliflowers will really liven up plates.

Chef’s tip

Here are some simple tips for maintaining the beautiful colour of these mini-cauliflowers:

  • Avoid submerging them in water. They are better steamed or fried. Steaming will very slightly discolour the cauliflower (tip: stop the cooking by immersing the florets in iced water). Sautéed, cauliflowers will  retain their original colour, though will brown a little.
  • To be 100% sure of retaining the colour: eat them raw!

Nutrition

All three types of mini-coloured cauliflower (orange, green and purple) are high in vitamin C. Mini-green cauliflowers are also a source of potassium, vitamin K and vitamin B9 (folic acid).

Energy (kj/kcal) 76/18
Fat (g) <0.2
Carbohydrate (g)

1.1

of which sugar (g) 1.1
Dietary fibre (g) 1.9

Protein (g)

2.5
Salt (g) 0.02
Vitamin C (mg) 27.5
Energy (kj/kcal) 114/27
Fat (g) <0.2
Carbohydrate (g)

3

of which sugar (g) 3
Dietary fibre (g) 2.5
Salt (g) 0.02
Vitamin C (mg) 44.9
Folic acid (B9 in µg)

57

Vitamin K (µg) 20.2
Potassium (mg) 300
Energy (kj/kcal) 90/21
Fat (g) <0.2
Carbohydrate (g)

1.6

of which sugar (g) 1.6
Dietary fibre (g) 2.1

Protein (g)

2.7
Salt (g) 0.02
Vitamin C (mg) 36.5