Turnips have a distinct but delicate taste and a starchy texture. Cauliflower can be watery, stringy and sometimes needs to be dressed up with things like garlic and Parmesan cheese. These underground ombré aubergines are usually available even in regular grocery stores at a similar price to cauliflower. They are easy to peel and prepare. The tops are a winter green. There are 34 calories per cup of these purple pearls versus 27 in the frosty flowers. So, I conclude that turnips are a better potato substitute than cauliflower for those careful to avoid carbohydrates.
Here are my favorite turnip uses so far:
1) A puréed soup made with just butter to sauté the equal parts leeks and turnips before adding the water. Then after simmering till the vegetables are soft, add salt and pepper to taste. Blend. This is super delicious without even needing broth, cream or spices of any kind.
2) I had been adding cubes of turnip to cottage pie, but duh! I should mash it in place of potatoes on top. Anyways, the tastes REALLY go so well!
I will add more ideas later as I think of them and experiment more.