When looking at this vegetable you might think that it is artificially dyed, but luckily this is not the case, it is all au naturel.
Purple cauliflower gets their vibrant violet hue from the presence of the antioxidant anthocyanin, which is also found in red cabbage and red wine. Actually I prefer the violet cauliflower over the more common white one since the violet has a milder, sweeter and nuttier flavour.
