This year, I've grown purple cauliflower for the first time. Purple coloured veges add some interest both to the garden and to the plate, and also veges with the redder hues to their leaves are reputed to be higher in nutrients in winter than green veges and so something we should all eat more of in the colder months (think red cabbage, purple lettuces etc).
But there is one thing I don't understand....
When I grow purple cauli, it's head is a beautiful purple colour. But when I cook it, it turns a pale green! And yet when the cooked, now pale green cauli is served on rice, it stains the rice purple!
It's a mystery to me! Any scientists out there who would care to explain?
But there is one thing I don't understand....
When I grow purple cauli, it's head is a beautiful purple colour. But when I cook it, it turns a pale green! And yet when the cooked, now pale green cauli is served on rice, it stains the rice purple!
It's a mystery to me! Any scientists out there who would care to explain?
Pictured here - a mixture of purple cauli and regular broccoli, cooked (the paler florets are the cauliflower).
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