I got all giddy when I saw purple cauliflower at the market. The purple pigment in this stunning vegetable is caused by the presence of anthocyanins, a phytonutrient also found in blueberries, red cabbage, purple potatoes, and red wine. This antioxidant is known to prevent cancer, promote cardiovascular health, reduce inflammation, and nourish the eyes.
Enjoy purple cauliflower by lightly steaming and then whipping into a mashed potato consistency, or add the florets to a food processor and pulse a few times until you achieve a rice-like texture. This raw technique maintains the presence of active phytonutrients and enzymes. Enjoy in salads, atop a grain bowl or in wraps like these!
Makes: 4 servings
Time: 10 minutes
Ingredients:
1 large collard wrap, washed and stem removed (do not de-rib)
1 head purple cauliflower
2 medium carrots, julienne
4 medium red radish, thinly sliced
1/2 cup pine nut cheese
1 large handful spinach leaves
1 handful sprouts
1 handful fresh herbs, chopped (such as cilantro and parsley)
Preparation:
1. Break florets off of a head of purple cauliflower and pulse in a food processor until you achieve a rice like texture.
2. Lay collards on a flat surface and cover one side of each with pine nut cheese.
3. Divide cauliflower carrots, spinach, sprouts, radish, and herbs between collards and then wrap tight and cut through the middle.
