That organic living is a conscious health choice
Hold on, purple cauliflower? The world of fresh produce continues to astound us as we come into more and more rare and unique produce one might even think they were genetically engineered. The result of traditional selective breeding - where different strains have been cross bred and cross bred until these strains are created - this vibrant vegetable has proved a hit with many shoppers, especially home chefs!
If you are wondering what gives the cauliflower its purple hue, it is due to the presence of the antioxidant anthocyanin, which can also be found in red cabbage and red wine. This extra dose of antioxidant is the reason why scientists claim that this variant is healthier than its white counterpart! Eat the plant whole, and taste for yourself the difference in flavours and textures of each part of the plant. You get an all-around milder, sweeter and nuttier flavour, with a firm and tender stem and trunk, and a dense, soft and crumbly floret.
Chop up the cauliflower into individual florets and eat them raw or roasted, and drizzled with garlic-infused olive oil or balsamic vinegar. The vibrant colour acts as a visual contrast for green-hued vegetables, so be experimental and prepare a mixed salad for your guests!
Purple cauliflowers are available at SuperNature Forum.