Purple cauliflower gets its beautiful colour from a natural pigment called anthocyanin. Though its taste is similar to white cauliflower, the pigment increases its nutrition value and makes it a healthier option. When cooked, it takes on a deeper hue. Here is a simple way to cook this vegetable to enjoy its natural flavours.
1 tablespoon vegetable oil
1 teaspoon cumin seeds
3-4 dried red chilli peppers, cut into 2-3 pieces
500g purple cauliflower, washed and cut into medium florets
Salt to taste
- Place a medium pan on medium-low heat. Add the oil.
- When the oil is hot, add the cumin seeds and stir for a few seconds before adding the red chilli peppers. Stir until the red chilli turns a shade darker in colour.
- Add the cauliflower florets and salt. Mix. Cover the pan, turn the heat to low, and cook until the florets are tender. Stir occasionally, and add a splash of water, if required, to prevent burning.
- Remove from the heat and serve hot.