As I was heading out of the produce section of Whole Foods the other day, a flash of color in an unexpected area caught my eye. The cauliflower bin was full of purple and orange cauliflowers! I love to cook with color but was concerned whether these colorful cauliflowers were genetically modified. A quick google search determined that these were a product of selective breeding, not genetic engineering. The article I read also explained how they might actually be healthier than regular cauliflowers.
The orange cauliflowers apparently have 25 times more beta carotene than regular cauliflowers. The purple ones get their color from anthocyanin, which helps in preventing heart disease.
I deliberated for a couple of days on what to make with them to best show off their colors. A trip to the farmers market this morning gave me the inspiration I needed. White spring onions and fresh dill would be great additions to a salad with just blanched cauliflower florets.
Since I was making it for a main course, I added some shell pasta. Cannellini beans would have been a great addition too.