there was a lot of purple cauliflower in those halloween bentos, wasn't it? people seem to think it's scary!
i once bought purple cauliflower, it tasted like the normal kind but looked very weird in the cooked dish, like it belonged in a vase.. it's not a colour i associate with food!
now i'm wondering if it'd turn into a lovely "edible" wine red hue if cooked with a little vinegar or apples and cidre, like red cabbage does.. that would be neat! it's nearly the same plant, i guess it should work..
has anyone tried this?