Brassica oleracea botrytis

The florets of this Italian Cauliflower are violet, with a fine texture and good flavour. Use it raw to add excitement to salads and health dips. The head turns green when cooked, but still maintains its characteristically sweet taste, cooked or raw. The high mineral content is responsible for the colour. Both violet cauliflower and red cabbage are recognised as having high anthocyanin levels, these are well-noted as healthy compounds due to their antioxidant properties.

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