Purple cauliflower gets its beautiful hue, which can vary from pale to jewel-toned, from the presence of the antioxidant anthocyanin, which is also found in red cabbage and red wine.
Colored cauliflower holds the same firmness, crumbly florets, and texture as its white counterpart, with subtle differences in taste.
Cooking with colored cauliflower
Cook with colored cauliflower just as you would with white cauliflower! You can roast it, steam it, mash it, rice it or make it into a soup. And, of course, you can also eat it raw.
We carry local organic white cauliflower, too!