is an heirloom cauliflower??? I saw the sign before I saw the product last week at Rowe Farms and was intrigued. Then I saw it:
Of course I picked it up, since we all know my penchant for purple vegetables – I was very much hoping that the purple colour would not disappear on cooking…
According to Wikipedia, the purple color is caused by the presence of the antioxidant group anthocyanin, which can also be found in red cabbage and red wine. Antioxidants? All right then!!! You can read more about the scientific side of the colour here, on How Stuff Works.
Last night, Neil was charged with cooking dinner – I gave him some shrimp (prawns for the Australians reading this!), the cauliflower and the leftover cremini mushrooms and patty pan squash from last weekend’s Keep it Local meal. He made a beautiful stir fry and, look – the purple cauliflower stayed purple!!!
This dish was a winner – spicy and pretty!! I am loving the cauliflower right now!!!