Tag Archives: antioxidant

Smothered Purple Cauliflower

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.

Serves 4


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


  1. Place a medium pan on medium-low heat. Add the oil.
  2. 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.
  3. 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.
  4. Remove from the heat and serve hot.
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