Sunday, November 15, 2009
While at the Farmers Market this week I came across an unusual looking vegetable - a PURPLE cauliflower. It was like someone had gone and dyed a regular cauliflower the color of a purple crayon. Interesting. I asked the farmer what makes it so purple. He told me he doesn't get paid enough to know $%&^ like that. Fair enough.
As it turns out, the purple color comes from the antioxidant, anthocyanin. This is a water-soluble pigment that is also responsible for the red color in blueberries, beets, red cabbage and red wine. I was told the pigment will leach if the vegetable is boiled or steamed so pan frying or oven roasting seemed the way to go.
Image lifted from wikipedia.com.