Kudos to Cauliflower (But Which Color Is Best?)

 

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Antioxidant plant nutrients not only protect our cells. They also paint our produce in gorgeous color. Registered dietitian Anna Taylor, MS, RD, LD, CDE, explains which nutrients create each shade of cauliflower. (Tap or click to learn more.)

Whether raw, roasted, sautéed or “riced,” each cauliflower variety is delicious. (Partial to purple? Don’t cook it in water, she cautions. The anthocyanin will leach out!)