"Purplicious"

Purple is not only a color of this season, it is a color that you can include in your diet. Whether it is red cabbage (actually purplish), Kalamata or Gaeta olives, and even cauliflower. And it is exactly this last one the one I want to talk to you about.

First of all, look how beautiful it is. It not only has great taste and texture but it is also packed with flavonoids that give it that amazing purple color.

So, go ahead and get a couple of these beauties; break them apart and remove the core in order to get the florets ready to be roasted--Yes, we are roasting these guys. Toss these in olive oil and salt while you pre-heat your oven to 450 degrees.

Once oven is ready, put cauliflower florets in a baking sheet, preferably on a layer of foil or parchment paper. Roast them for about 20 min, until they brown from the bottom. While that is going on prepare any citrusy dressing of your choice. One of my favorites is below:

Ingredients:

3 Tbsp Extra Virgin Olive Oil
1`medium garlic clove
5-6 Pitted Olives (Gaetas or Kalamatas)
1/2 tsp. sea salt
1/2 tsp. pepper
Juice of half a tangerine
1/2 tsp of lemon or tangerine zest
1 Tbsp of (finely) chopped parsley
1 Tbsp red Wine vinegar or sherry vinegar

Heat olive oil over medium heat, add the garlic a few minutes later making sure it doesn't get too warm, add the garlic clove and enjoy the aromas in your kitchen...toss it around and remove after 2 minutes or so; add in the olives and turn it off. Remove from heat. Mix in all remaining ingredients and adjust to taste - salt, pepper, more vinegar, etc.

Once you remove the cauliflower from the heat, put it on a serving dish and pour in the dressing. The dark purple, the aromas of the dressing are delicious, 'purplicious' actually.