PURPLE CAULIFLOWER (~1KG) - KOJAVM

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The purple color comes from anthocyanins, the same antioxidants found in red cabbage and blueberries.

High in anthocyanins, which help reduce inflammation and support heart health.
Packed with vitamin C, K, and fiber, promoting digestion and immunity.
Stronger antioxidant properties than white cauliflower.
Mild, nutty, and slightly sweet compared to white cauliflower.
Softer texture when cooked, but retains its vibrant color if lightly steamed or roasted.
Best for roasting, grilling, steaming, stir-frying, or using raw in salads.
Keeps its purple color best when cooked with minimal water and acid (like lemon juice or vinegar).
Great for adding color to dishes like cauliflower steaks, soups, and veggie platters.