Cauliflower has tightly formed white flowers and white stems, which can both be eaten both raw and cooked. It has a mild, slightly nutty flavour, and is delicious in stir fries, soups, salads and vegetable dishes. Purple cauliflower is not dyed. Its signature color comes from the same antioxidant found in red cabbage and red wine: anthocyanin. Sun exposure further exaggerates its effect on the cauliflower, resulting in bright purple heads. Product of Australia. Weight is average.

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