Purple cauliflower is the healthiest one you can eat, with many benefits. The purple color is caused by the

presence of the antioxidant anthocyanins. Those are the water-soluble pigments that are found in many other

plants and plant-based products, such as red cabbage and red wine.

 

Like the orange cauliflower, the purple one is higher in antioxidants than regular white cauliflower. Purple

cauliflowers have been linked to reducing inflammation, cardiovascular disease, and the risk of cancer. Purple

cauliflowers may turn light green when they are cooked. If you want them to keep their bold color, simply add

lemon juice while cooking to preserve the deep purple hues.