Mild, nutty and deliciously crunchy, cauliflower is our top produce pick this month. Now there's nothing wrong with traditional white cauliflower, but did you know it's available in other colours? Coloured cauliflower are produced through traditional selective crossbreeding. Although the flavours are nearly the same, coloured cauliflower packs extra visual appeal and a few nutrient variations:
Orange cauliflower was first discovered in Canada in 1970. It's colour comes from carotene, which our bodies convert to vitamin A. Orange cauliflower is said to have 25 times more vitamin A than white cauliflower.
- Purple cauliflower is full of anthocyanins, natural pigments with antioxidant properties that may help prevent heart disease. You can find anthocyanins in other dark foods like blueberries, red cabbage and red wine.
- Green cauliflower is a hybrid of cauliflower and broccoli (you might even see it labelled as broccoflower). It has more vitamin C and a firmer texture than white cauliflower.
Try any colour of cauliflower in this yummy roasted cauliflower with prosciutto and Gouda recipe!