The first time I grew cauliflower, it turned out perfectly. I thought… this is easy! I grew cauliflower again the following year, and there were plenty of volunteers for the “What’s wrong with my cauliflower?” pictures. Learn what’s wrong with your cauliflower (and how to fix it!) in this blog post.
As a cauliflower grower, few things are more disappointing than walking out to your garden and seeing that your pristine white cauliflower curds have turned pink While the color change may be alarming, there’s no need to panic Pink cauliflower is perfectly safe to eat.
The pink discoloration is caused by the plant producing anthocyanin pigments. Anthocyanins also give red cabbage its vivid purple color. While visually unappealing the pigments are harmless antioxidants and don’t affect the cauliflower’s flavor or nutritional value.
In this article we’ll explore the common causes of pink cauliflower and give tips to keep those curds pearly white.
Why Does Cauliflower Turn Pink?
Cauliflower heads can take on a pink or purple tinge due to various environmental stressors:
Sun Exposure
Exposing developing cauliflower curds to direct sunlight is a primary trigger for anthocyanin production. The sun’s UV rays initiate a chemical reaction that causes the white chlorophyll in cells to break down into pink/purple pigments.
Hot Temperatures
Heat also speeds up the cauliflower’s growth cycle, resulting in a flush of anthocyanins during the maturation process. Temperatures above 80°F (27°C) can instigate pink curds.
pH Imbalances
Overly acidic soil causes cauliflower plants to draw up excessive hydrogen ions. This creates a chemical change that turns curds pink or red. A pH below 6.0 is troublesome.
Genetics
Some white cauliflower varieties have a genetic tendency to develop pink curds even when conditions are ideal. Hybrid strains are particularly prone to color changes.
Overmaturity
Allowing cauliflower heads to remain in the garden past their prime can cause them to redden due to advanced plant aging and stress.
Early Frost
A light frost while heads are still maturing can damage leaves and instigate anthocyanin production. This leads to purple discoloration of the curds.
How to Prevent Pink Cauliflower
While we can’t change the weather or a plant’s genetics, some preventive measures can help safeguard cauliflower from pink alteration:
Select Sun-Tolerant Varieties
Choose white cauliflower cultivars specifically bred to withstand sun exposure without reddening, such as ‘Snow Crown’, ‘White Sails’, or ‘Candid Charm’.
Time Plantings Carefully
Get transplants in the garden 3-4 weeks before your last average spring frost to mature heads in cooler temperatures. Or plant a fall crop for harvest after summer heat passes.
Use Row Covers
Drape floating row covers over seedlings to create ideal microclimate conditions sheltered from sun.
Provide Consistent Moisture
Cauliflower needs steady, even soil moisture as curds form. Water regularly and deeply.
Side-Dress with Nitrogen
Give plants a nutritional boost by side-dressing with nitrogen-rich fertilizer when heads start developing.
Blanch Curds
When heads reach golf ball size, tie leaves over them to block sunlight and prevent color change.
Test and Correct Soil pH
Test pH levels yearly and add lime if needed to keep cauliflower beds between 6.5-7.0 pH.
Harvest On Time
Once curds reach maturity, harvest promptly within 3-5 days. Don’t leave ripe heads in the field.
Is Pink Cauliflower Safe to Eat?
While visually off-putting, pink cauliflower is 100% edible and safe for human consumption. The anthocyanin pigments are powerful antioxidants that may offer health benefits.
Here are some tips for preparing curds that have turned pink:
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Trim away any brown, oxidized areas on the curd surface before cooking. The pink interior flesh is fine to eat.
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Cook as usual by roasting, steaming, or sautéing. Heat diminishes the pink color.
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Puree purple cauliflower to make brightly hued soups or smoothies.
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Pickle florets for a fun fermented snack.
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Pair with contrasting ingredients like bright greens, white sauce, or dark grains.
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Mix with regular white cauliflower for a colorful medley.
While pink curds aren’t as attractive, the quality and flavor remain unchanged. Enjoy the colorful variety nature has provided!
Frequently Asked Questions
Is pink cauliflower genetically modified?
No, pink cauliflower is not GMO. The anthocyanin pigments occur naturally when plants are stressed.
Can you reverse pink discoloration in cauliflower?
Unfortunately, once those purple pigments develop, the pink color is there to stay. Preventing it in the first place is key.
Does cooking make cauliflower turn pink?
No, cooking itself does not cause color change. Pink hues develop before cooking while heads are still growing.
Can frost cause cauliflower to turn purple?
Yes, a light frost while heads are maturing can instigate anthocyanin production and purple pigmented curds.
Is pink cauliflower safe to cook and eat?
Absolutely! The pigments are harmless antioxidants and do not impact safety or nutrition. Pink cauliflower is perfectly edible.
The Takeaway
Don’t dismay over pink-hued cauliflower heads this season. While visually startling, the color change is natural and won’t impact flavor or quality in any way. Just take proactive measures to protect curds from excess sun and heat. Then harvest on time and enjoy nature’s colorful bounty!
Discoloration or purple-tinged edges in white varieties of cauliflower
Pink or purple-tinged cauliflower is often caused by exposure to sunlight. To prevent this, cover head by blanching.
When head is visible and about 2 inches wide, clip outer leaves together with a clothespin to cover head and keep out of sunlight. Clip together loosely and check occasionally for pests and growth, or to let dry out after a rain.
Bitter tasting cauliflower can be caused by too much heat or sun. It can also taste bitter from a lack of moisture, uneven watering, waiting too long to harvest, or overcooking.
If bitter cauliflower has been a problem, try growing purple varieties (they tend to be less bitter).
Are you wondering, “What’s wrong with my cauliflower?”
Cauliflower is a cool-weather crop in the Brassica family (which includes cabbage, kale, kohlrabi, broccoli, and Brussels sprouts). It’s trickier to grow than its relatives because it doesn’t like it too hot … or cold. It is also very sensitive to moisture and doesn’t like to have soggy roots or dry out.