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Green cauliflower has a mild, sweet, and subtly nutty flavour without the bitter undertones commonly associated with white cauliflower varieties. When cooked, the heads develop a chewy, tender texture, and the taste becomes slightly sweeter. Green cauliflower is an excellent source of vitamin C, an antioxidant that strengthens the immune system, reduces inflammation, and boosts collagen production within the skin.

Purple cauliflower offers up a mild and slightly sweet flavour, with subtle differences in taste when compared to white cauliflower. This purple-hued fresh cauliflower provides nutty nuances, earthy and crunchy, with their heavy, dense small heads being compact and super clean. purple cauliflower benefits your health in a unique way thanks to the presence of an antioxidant called anthocyanin. Anthocyanin is what gives this type of cauliflower its rich purple hue, and it can help prevent heart disease and reduce inflammation.

Cauliflower has been selectively bred over the years to have an overall flavor that's fairly nutty and almost sweet. This makes it a desirable vegetable to eat and serve.
A source of antioxidants. Cauliflower is a heart-friendly vegetable thanks to a plant compound called sulforaphane.
High in choline.
Rich in sulforaphane.
May support hormonal balance
May support the immune system

Yellow cauliflower is also dubbed “cheddar” cauliflower, though it tastes nothing like cheese. Its flavour is mild, slightly sweet, and creamy. Orange cauliflower is an excellent source of beta-carotene, the orange pigment found within the cauliflower head that can be converted into vitamin A in the body. Vitamin A supports healthy organ functioning, improves skin complexion, and can boost the immune system.