I found purple cauliflower at the farmer’s market this morning, and it was so pretty I had to get some. It’s pretty much the same as “normal” white cauliflower, except for the color, which is quite vibrant. I sauted it with garlic, ginger, cumin, and olive oil, along with some kale, and served it over rice. Isn’t it pretty?
There aren’t compelling nutritional benefits to choosing one color of cauliflower over another – Wikipedia tells me that the purple variety has more antioxidants, but that’s about it. The best part, I think, is the effect on the plate. It made a great contrast with the green of the kale, and a nice change from the bland look of white cauliflower. (Not to mention the wow factor for those who’ve never seen it before!) It’s possible to make great, delicious meals using only white foods, but a plate with just one color feels a bit like deprivation. Maybe colored cauliflower is a good way to brighten up a meal.