Tri-Color Roasted Cauliflower

By Lori Powell

Take your pick of color…white, purple, orange/cheddar or green. Cauliflower is super-yummy at this time of the year and now we can enjoy many different varieties that come in jewel tones. They’re popping up at your local farm stand and even in supermarkets across the country.

Some interesting facts: orange cauliflower contains about 25 times more beta-carotene than the white variety. Purple cauliflower’s color is a result of the presence of the antioxidant anthocyanin, which is also found in red wine and cabbage. Purple cabbage is similar in flavor to the white. Green is sometime called broccoliflower; its cone-shaped cousin goes by “Romanesco broccoli.” Yes, they all retain their color once cooked. How great is that?

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