This hue is inspired by the purple cauliflower, a colorful twist on the classic white variety. Its striking shade comes from anthocyanins, the same antioxidant pigments found in blueberries and red cabbage, which the plant naturally produces in its curds thanks to genetic traits developed through selective breeding. While its flavor is nearly identical to that of standard cauliflower, the color can intensify when roasted and fade slightly when boiled. Today, purple cauliflower now adds both nutrition and visual drama to gardens, markets, and plates.