This leads me to my next entry of PURPLE cauliflower.

Poor cauliflower typically that off-white color has no real appeal to the eye. The idea of eating some steamed cauliflower only makes one think about someone on a crash diet, choking their way through bland food.

Most of us savvy food bloggers have learned to spice up cauliflower by roasting it, with various herbs, nuts and cheeses and we do a pretty good job. You’ve never seen my fabulous cauliflower here, though, because it hasn’t photographed in the appetizing way that Spinach Tiger likes.

My mission in life is to get even the pickiest eater to LOVE the fruits of the garden, not just tolerate.

The purple color comes from anthocyanin, an antioxidant that is a powerful health booster.

How did I cook this?
Attracted to color, a sweet peppers from the farmer’s market got a quick chop and the cauliflower was pulled apart so the the buds could enjoy their olive oil bath, sprinkle of salt and pepper, confetti of parmigiano-reggiano cheese. That’s it. Simple. And, good enough, beautiful enough to take to a party, or a picnic and get a few oohs and ahhs.

Recipe for Purple Cauliflower

• 1 head of purple cauliflower
• olive oil
• course sea salt, freshly ground pepper
• 3 seeded, chopped sweet peppers
• freshly grated parmigiana-reggiano cheese (or pecorino)

1. Toss cauliflower, with olive oil, (just enough to wet) salt, pepper, and peppers.
   Roast covered with tin foil at 375 for 25-40 minutes (checking and tossing every ten minutes) Remove tin foil for last 10 minutes.
   Every oven is different. I used a baking stone and convection roast so my cooking time was about 25 minutes. You might need longer.
2. Saute Option: You can also sauté on top of stove…..
3. Toss with cheese right out of oven or pan.

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