A type of cauliflower, the purple color in this cauliflower is caused by the presence anthocyanins, water-soluble pigments that are found in many other plants and plant-based products, such as red cabbage and red wine. Unlike white cauliflower, the purple variety imparts no bitterness.
Cauliflower is one of many vegetables of the species Brassica olerancea in the genus Brassica. Typically, only the head is eaten. There are white, green, yellow and purple varieties of cauliflower. Cauliflower is high in vitamin C. Eating ½ cup of cauliflower has been shown to increase iron absorption from plant foods by as much as 4-6 times.