Purple cauliflower is said to taste nuttier and sweeter than white cauliflower and does not have the slight bitterness sometimes found in white cauliflower. You can usually steam, simmer and roast purple cauliflower and it will retain its colour. It may turn green if you overcook it.
It is a great source of vitamin C and folate and a good source of fibre and vitamin K. It is also rich in phytochemicals and antioxidants.
It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, Vitamin B6, Potassium and Manganese.