A Colorful Twist on a Classic

Cauliflower has been grown for centuries, but purple varieties are a relatively recent favorite. Like their white counterparts, purple cauliflower belongs to the Brassica family — the same group that includes kale, cabbage, and broccoli. The stunning color comes from anthocyanins, the same natural pigments found in blueberries, red cabbage, and grapes.

These pigments aren’t just for show — they’re powerful antioxidants that support heart health and protect cells from damage. The result is a vegetable that’s both eye-catching and exceptionally healthy.

In Western New York, local farms like Eden Valley Growers, Becken Farms, and Dirt Rich Farms grow purple cauliflower in the cool, fertile soils of late summer and early fall. The region’s mild climate and shorter daylight hours help produce firm, sweet heads bursting with color and flavor.

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Packed with Nutrition (and Color)

Purple cauliflower is as nutritious as it is striking. In fact, its vivid hue signals an extra dose of antioxidants compared to the standard white variety.

Here’s what makes it a nutritional powerhouse:

• High in antioxidants: Anthocyanins help reduce inflammation and may protect against chronic diseases.

• Rich in vitamin C: Supports immunity, skin health, and collagen production.

• A good source of fiber: Aids digestion and supports a healthy gut.

• Low in calories and carbs: Ideal for anyone looking to eat clean or follow a plant-forward diet.

• Contains choline and potassium: Important for brain and muscle function.

It’s a vegetable that delivers both beauty and substance — proof that eating the rainbow really does benefit your health.

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How to Cook with Purple Cauliflower

Purple cauliflower can be used in all the same ways as traditional cauliflower, but it adds a visual pop that makes even the simplest dishes feel gourmet. Its flavor is mild, slightly sweet, and a touch nuttier than white cauliflower, with a tender texture that holds up well to roasting and steaming.

Try it in some of these easy, FreshFix-approved ways:

• Roasted: Toss florets with olive oil, salt, and pepper, and roast at 425°F until caramelized and tender. The edges crisp up beautifully while the color deepens.

• Mashed or pureed: Blend steamed cauliflower with garlic, olive oil, and a splash of cream or broth for a colorful twist on mashed potatoes.

• Raw: Add small florets to salads or veggie platters for a vibrant crunch.

• Cauliflower steaks: Slice into thick slabs, roast or grill, and top with tahini, chimichurri, or lemon vinaigrette.

• Pickled: Preserve extra cauliflower in vinegar brine with spices for a tangy, colorful snack.

For the best color, cook purple cauliflower gently — steaming or roasting keeps its hue brighter than boiling, which can cause it to fade slightly.

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Storage Tips

Like other cauliflower varieties, purple cauliflower stores well when kept dry and cool:

1. Refrigerate unwashed in a breathable bag or container in the crisper drawer.

2. Keep it dry — moisture can lead to soft spots.

3. Use within 7–10 days for optimal flavor and texture.

4. Trim any discoloration on the stem or leaves before cooking.

5. Freeze for later use: Cut into florets, blanch for 3 minutes, and freeze in airtight bags for soups or stir-fries.

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A Feast for the Eyes and the Table

Purple cauliflower proves that healthy food can be just as beautiful as it is nourishing. It’s grown locally with care, bursting with color, and perfect for adding excitement to everyday meals.

So the next time you spot that bright purple head in your FreshFix box, embrace its uniqueness. Roast it, mash it, or serve it raw — and enjoy the way it brightens both your plate and your day. Because with food this colorful and fresh, eating local never looked so good.

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