Don’t worry! Purple cauliflower is not full of harmful dyes. Its beautiful color comes from the same antioxidant found in red cabbage and red wine: anthocyanin. Sun exposure further enhances its effect on the cauliflower, resulting in bright purple heads.
Purple cauliflower is a fun and colorful addition to any garden or meal. The heads are comprised of many tightly closed, branching florets that firm, slightly crumbly, and range from violet to dark purple. Which, fun fact are called the “curd”. The stems and core are absent of the purple hues, being found in white-colored shades, and have a crisp and dense consistency. Purple cauliflower contains a light, grassy scent and has a mild, sweet, and nutty flavor without the bitterness commonly associated with other cauliflower varieties. All parts of the plant, including the stems, heads, and leaves, are edible, and when cooked, the heads develop a soft, chewy, and tender texture with enhanced, neutral and nutty nuances.
Purple cauliflower is higher in antioxidants than regular white cauliflower. Purple cauliflowers have been linked to reducing inflammation, cardiovascular disease, and the risk of cancer.