Sprouting Murasaki cauliflower is a striking deep-purple variety whose name comes from murasaki, the Japanese word for purple. The color is not dye! It comes from anthocyanins, the same antioxidants that give red cabbage and blueberries their shade, and it holds best under dry heat while boiling fades it toward green.
Rather than one dense head, this sprouting type branches into slender shoots with long, fully edible stems that cook fast. The flavor is mild and nutty, a touch sweeter than white cauliflower. Roast the whole shoots with olive oil until the tips crisp, grill them with spring vegetables, or shave them raw into salads.
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