Brassica oleracea

The florets of this Italian Cauliflower are violet, with a fine texture and good flavour. Use it raw to add excitement to salads and health dips. The head turns green when cooked, but still maintains its characteristically sweet taste, cooked or raw. The high mineral content is responsible for the colour. Both Violet cauliflower and Red cabbage are recognized as having high anthocyanin levels, these are well-noted as healthy compounds due to their antioxidant properties.

Ready to harvest in 80 days.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds

Astrid Buhmann	11/08/2018
Awesome cauliflower! I planted 3 brassicas last Autumn: Purple sprouting broccoli, Romanesco, and this Sicilian violet. The Sicilian was the quickest to produce. Heads weren't huge but incredibly tasty. Nice long stems on the florets too. Survived moderate frost and mild neglect. Although I transplanted all the seedlings at the same time, these matured over a 6 week period for a great staggered harvest. Will DEFINITELY be growing this one again!

Candice Cape Town	13/07/2017
What a wonderful plant! People are amazed by the deep purple colour. I didn't grow it from seed, I bought it as a seedling delivered to me by LivingSeeds in May. Didn't form a HUGE head, I'd say it only weighed about 500grams, but I did grow it in a pot, so that might be why. I'd read online that the purple colour is lost when it's steamed or boiled, so decided instead to roast it in the oven. It kept the purple colour and was absolutely delicious - has more of a broccoli flavour than conventional white store-bought cauliflower. Looking forward to trying to grow it from seed when the season is right.

Candice	02/07/2017
Haven't eaten mine yet but it's almost ready and it looks absolutely beautiful... Has grown in a pot very happily, just had to watch out for caterpillars at first.