I’ll admit that we are lucky. Our preschooler will eat vegetables without much coercion. He even seems to enjoy them. But recently I found something that makes him actively seek out a salad with dinner and lunch with the fervor he might use for a chocolate-chip cookie. And we tested it on his more reluctant little salad-eating friends, too.
The secret? Purple cauliflower.
I found the purple cauliflower at the Lakewood King Sooper’s, with a price right in line with regular white cauliflower.
At home, we simply washed it thoroughly and chopped it up on a salad. Let’s just say the fun-looking “trees” were scooped up immediately, and there were requests for more.
The fun color and mild taste partner for a kid-friendly vegetable that works every time. Just put out some homemade ranch dressing and you're set.
An added benefit is that purple cauliflower is even better nutritionally than the white kind. Its beautiful dark violet color comes from anthocyanin, which is full of antioxidants. In addition, purple cauliflower is chock full of vitamin C and A, folate, potassium and fiber.
Further research into purple cauliflower showed that it is actually a type of broccoli. I just may have to put this awesome vegetable on my garden list for next year.
One note of importance with purple cauliflower: According to several produce websites I reviewed, purple cauliflower is best when eaten raw or roasted. Using water to boil or steam the vegetable will produce a mushy, green/black dish that won’t look or taste near as good. Plus, you’ll lose much of the anthocyanin, as it is water-soluble.
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