Purple cauliflower gets its beautiful hue from the presence of the antioxidant anthocyanin, which is also found in red cabbage and red wine. Its color is naturally occurring and is not due to scientific manipulation. It’s flavor is milder, sweeter, nuttier and free of the bitterness sometimes found in White cauliflower. Cauliflower is rich in vitamin C and it also provides a good amount of fiber, vitamin A, folate, calcium and potassium as well as selenium, which works with Vitamin C to boost the immune system. I intend to cut it into florets and roast with a little olive oil.