Purple of Sicily is an heirloom purple cauliflower variety prized for its sweet flavor, striking color, and vigorous, insect-resistant plants. Broad, blue-green leaves surround large, domed heads of brilliant violet-purple that turn a light green when cooked. Pictures just don't do justice to their vibrant color, especially when heads are harvested at peak maturity. After years of unsuccessful attempts at growing heirloom cauliflower, Purple of Sicily was the first we found that could thrive in our tough Midwestern climate, shrugging off pests and powering through quick swings between cold and heat. It's a forgiving variety that grows well in both spring and fall, tolerating cold snaps and producing beautiful heads even in less-than-perfect conditions. Plants are stout and vigorous, making it a natural choice for both raised beds and large containers. The flavor is exceptional—mild, sweet, and almost nutty, with a tender texture that's perfect for fresh eating, steaming, or roasting. Our kids love the brilliant color and will often fight over the purple florets at snack time. Note that once heads begin forming, they develop quickly, so keep a close watch to harvest at peak maturity, lest they become loose in form. They're still delicious at this stage, though. All-in-all, whether you're planting a spring or fall garden, growing in beds or big pots, Purple of Sicily is a standout performer—and a showstopper on the plate. Grow this heirloom cauliflower and you won't be disappointed.
