Cauliflower Di Sicilia Violetto
Botanical Name: Brassica oleracea var. botrytis
Approx 200 seeds
NZD 4.95
This Sicilian variety has a medium sized, crisp, purple and sweetly flavoured head that turns green when cooked. The purple colouration caused by a high antioxidant content makes it highly nutritious. It is extremely cold hardy and produces many side shoots – delicious raw or cooked.
| How To Grow | Sow seeds 5mm (¼in) deep. Firm down and keep moist. For continuous crops sow every 2-3 weeks. When large enough, transplant to final position with 45-60cm (18-24in) between plants and rows. Keep moist and weed free. Harvest: 18-20 weeks from sowing. |
|---|---|
| When To Plant | Mid Summer to Autumn. |
| When to Sow/Plant | Summer, Autumn |
| Soil Type | well drained |
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
4974
Recipe
Broccoli & Cauliflower Pasta Bake
Ingredients
- 350g broccoli & cauliflower chopped into small florets
- 1 tbp olive oil
- 5 short cut bacon rashers, chopped
- 1 small onion, chopped
- 1 cup fresh or frozen peas
- 300g penne pasta
- 250ml cream
- 2 eggs
- 1 1/2 cups grated cheddar
Instructions
- Preheat oven to 180°C.
- Cook the pasta in salted boiling water until al dente. Drain, return to the pan.
- While the pasta is cooking heat the oil in a frying pan over a medium heat. Add the bacon and onion, and cook until soft and golden.
- Steam or blanch the broccoli, cauliflower and peas until tender.
- Mix the cream and eggs together in a small bowl.
- Add bacon, onion, broccoli, peas and the cream along with 1 cup of cheddar to the pasta. Stir and then tip into an ovenproof dish. Sprinkle with remaining cheddar. Bake until golden.