What a beautiful vegetable! Purple Cauliflower gets it's distinctive deep purple color from anthocyanins, the antioxidant also found in red wine, blueberries and red cabbage with a milder flavor than white cauliflower-it's sweeter, nuttier and without the bitterness sometimes found in white cauliflower.
Purple cauliflower has 15% more antioxidants than the world famous antioxidant-superstar, kale.
Cruciferous vegetables such as purple or white cauliflower are rich in the sulfur-containing compounds known as glucosinolates, which, among other benefits, have significant system-wide anti-inflammatory effects.
Purple and other varieties of cauliflower contain the compounds gluconasturtiin, glucoraphanin, and glucobrassicin, which stimulate Phase II enzymes. These act as the body’s natural oxidant reducers and support liver function by helping to prompt detoxifying enzymes that block damage from free radicals.
Eat Purple Cauliflower raw in a salad, roasted or sauteed with other veggies.