Roasted Purple Cauliflower

My Mom was bragging about the gorgeous heads of purple cauliflower at the "Farmer's market you never go to often enough, Kathleen" so naturally I had to pretend I had some in the fridge. "I'm having some for dinner tomorrow night," I lied on my way out the door to go pick some up one Saturday morning. She was right. The farmer's displays of just picked heads of purple cauliflower glistening with drops of morning dew were positively romantic. Beautiful enough to inspire the cauliflower leery to plunk down their cash. I should know. I plunked. Though I appreciate the flavor of cauliflower, I don't consume it often enough.

"Purple Cauliflower" resulted from the discovery of a purpled colored spontaneous mutant plant in a cauliflower field in the late eighties, and years of dedicated classical breeding at the research station "Danefeld" in Denmark." "The purple color is due to formation of anthocyanins also found in red cabbage and in red wine." "Widely distributed among flowers, fruits, and vegetables, anthocyanins belong to a group of plant compounds called flavonoids. Flavonoids are a subclass of plant polyphenols that may have antioxidant abilities and are being studied for their anticancer potential. Currently under investigation for their ability to inhibit LDL (the "bad") cholesterol, prevent blood clotting, and defend cells against dangerous carcinogens, anthocyanins may prove to be significant compounds in human health."

You certainly don't have to run out and buy a head of purple cauliflower to enjoy roasted cauliflower but if you come across a head, plunk down the cash and give it a try especially if you happen upon it at a local farmer's market.

Tip: Roast a piece of fish, about 1/4 pound per person, such as halibut or salmon at the same time you cook the cauliflower and you've got dinner in the bag. Place fish, skin side down in a non-stick pan with an oven proof handle lined with tin foil. Drizzle with a teaspoon of olive oil, season with coarse salt and cracked black pepper and roast for 15 to 25 minutes or until cooked through and fork tender.

Morph: Cook extra cauliflower and add it to pasta, soup or scrambled eggs.

Serves 4-6

Ingredients:

1	head purple or white cauliflower, trimmed and cut into 2-3 inch pieces
2	teaspoons olive oil
	coarse salt and cracked black pepper

Preheat oven to 400°. Place cauliflower in a large plastic bag. Drizzle the olive oil over the cauliflower, seal the bag, and shake until cauliflower is coated evenly with the oil. Add more oil, a teaspoon at a time, if two teaspoons doesn't seem like enough. Place cauliflower in a single layer on a cookie sheet; season with salt and pepper. Bake 12 minutes for barely crunchy or up to 25 minutes, depending upon your preference. I prefer it on the toasty, crunchy side.

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