|Origin:||San Benito County - California|
The deep vibrant color of Purple Cauliflower comes from anthocyanins, the antioxidant that gives grapes, plums and eggplant their purple skins. Slightly nuttier that other varieties, Purple Cauliflower should not be overcooked. Steam or simmer lightly and splash on a little lemon juice or vinegar to retain its color. Purple Cauliflower is a delicious, healthy and colorful addition to vegetable dips, salads and roast vegetable dishes.