Vegetable
Purple Cauliflower
A tier
Purple cauliflower carries anthocyanins in the curd, ranging from lavender to deep violet, with a slightly sweeter, milder sulphur note than some white types when roasted. Colour softens toward blue-green if boiled in alkaline water; acid and short cooking preserve more purple. Nutrition marketing often highlights the pigment, but kitchen value is visual and gentle flavour. Roast florets to concentrate sweetness; use raw crudités for maximum colour. Pair with yogurt tahini or lemon rather than heavy cheese if you want the hue to stay the star. Store cold and dark like white curds.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Purple-curd cauliflower breeding lines moved from novelty into seed trials.
Specialty markets began selling purple cauliflower as a colour premium.
US retail chains stocked purple cauliflower in value-added brassica programmes.
Social media plating kept purple cauliflower in seasonal specialty rotation.