Right now there are beautiful heads of purple cauliflower all over the farmers market. Initially people are repulsed, thinking that it’s totally unnatural but in actuality, it’s a natural variant of regular cauliflower and it tastes no different. I take advantage of the winter months to load up on this proanthocyanidin-rich (it’s the purple color that gives this special properties), cancer fighting, detoxifying vegetable. As part of my detox, I just steamed it with broccoli and Romanesco cauliflower, which is another strange yet beautiful type of heirloom cauliflower from Italy. I then shred some chicken into it and douse it with extra virgin olive oil and sea salt. FYI - it turns blue once you steam it.