Purple, orange, white: while all three have the same delicious, nutty flavor, the purple hue is a result of the naturally occurring antioxidant anthocyanin (which is also found in red cabbage and red wine), while the orange hue is a result of an excess of beta-carotene (which also gives this cauliflower 25 percent more vitamin A than the more common white variety). If you like, you can also use the green variety, sometimes called broccoflower or romanesco broccoli.
Add this Three-Colored Cauliflower recipe courtesy of One Gun Ranch to your Thanksgiving feast.
3 halves of different-colored cauliflower heads (depending on the season, you’ll see white, green, purple, and saffron colored heads at your farmers’ market or green grocer), cored cut into large florets
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
In a large bowl, toss the cauliflower with the olive oil and vinegar.
Arrange the cauliflower on the grill rack and grill, turning as needed, until tender and a little charred, about 5 minutes total. Serve immediately.
Photos & recipes courtesy of One Gun Ranch.