Cauliflower Di Sicilia Violetto
Botanical Name: Brassica oleracea var. botrytis
Availability: Out of stock
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
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.
Broccoli & Cauliflower Pasta Bake
- 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
- 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.