Cauliflower is a cruciferous vegetable from the Brassica family. Apart from green and purple, there are two other colors of cauliflower. The more colorful a cauliflower is, the more antioxidants it contains. 

Researchers didn't create purple cauliflower through genetic modification. They used a slow process of selective breeding to grow them. It has a nutty and sweet flavor profile, which varies from the bitter flavor profile of white cauliflower. 

This purple vegetable contains vitamin C, folate, calcium, potassium, and vitamin A. It is also a great source of fiber as it helps regulate the digestive system. Purple-colored cauliflower will lose its color if boiled too long.