What’s awesome about purple cauliflower is that unlike purple beans, it retains its beautiful purple color after cooking. In fact, the color seemed to become even more intense after cooking. Now who said vegetables are boring?
Although it tastes the same as traditional white cauliflower, it is said to be healthier because the purple coloring comes from anthocyanin, an antioxidant which may prevent heart disease by slowing blood clotting. If you can get your hands on orange cauliflower, you can boost your intake of beta carotene and have healthy glowing skin.
We considered making a curry, but instead decided to roast the cauliflower with sliced garlic at 400° for approximately 15 minutes. This was served alongside BBQ tofu slices which we first sprayed with olive oil and Braggs (similar to soy sauce) and baked for 30 minutes and then slathered with BBQ sauce and baked an additional 15 minutes.
Super easy dinner and light enough so that we could enjoy homemade blueberry pie afterward from our recent blueberry picking.
This is my contribution to Fight Back Fridays.