The purple color in cauliflower is caused by the presence of anthocyanin, which is a harmless, water-soluble pigment in the curd. Sun exposure exaggerates its effect on the developing cauliflower head.
One serving of cauliflower contains 77 percent of daily recommended value of vitamin C. Cauliflowers are rich in B complex vitamins, potassium and manganese.They protect from the risk of heart diseases and brain disorders. It also contains cancer fighting nutrient called sulforaphane.
Purple cauliflower, is an excellent source of the following nutrients: dietary fiber, complex carbohydrates, vitamins B-1 (thiamine), B-2 (riboflavin), B-3 (niacin), B-5 (pantothenic acid), B-6 (pyridoxine), B-9 (folate), C (said to be 100% of what is daily recommended), E, and K, minerals.
Refrigerate in a loosely sealed plastic bag. It keeps well for upto 7 days. Do not store florets for more than 5 days.