I'm always floored when I spot veggies in an unusual color at the farmers market. Like purple carrots, yellow tomatoes, black corn- and in this case (orange and) purple cauliflower. What makes them purple? No photoshop here; just natural cross breeding that causes a presence of antioxidants (anthocyanin) found in red cabbage or red wine- which (bonus!) helps prevent blood clots and heart disease. Not to mention, they're pretty... prettier and richer when roasted, which is what became of them in this case.

Roasted Purple Cauliflower (and their cousins, Broccoli)
Chopped or Sliced Cauliflower and Broccoli
Drizzles of Olive Oil (3-4 tablespoons)
1/2 Lemon Squeezed
Sea Salt
Black Pepper
Turmeric (optional)
Almonds (optional)

On a baking sheet, lay down the curds. Drizzle over Oil, Lemon, then Salt and Pepper. Sprinkle on Turmeric. Layer on some almonds (which I didn't here, but totally would've if I had remembered).
Bake for 10-15 minutes till golden. Optional- toss around and bake again for 10 more minutes. They're super yummy a little toasty... Enjoy as a side dish for Thanksgiving, and blow your guests away with this magically colored cruciferous veggie! (Btdubs- Cruciferous is a Botany term/name/classification of a plant family).
xoS

PS- Prana Wellness is reviewed on Yelp!