Orange cauliflower though has a milder, sweeter, nuttier taste than its white counterpart, its nutritional value does not vary much.
The orange cauliflower however is abundance in carotenoids (hence its orange pigment) which is converted to vitamin A in the body. The orange pigment is stable with heat application and color remains vibrant during cooking process.
It is also rich in vitamin c and fiber which are vital to healing wounds and boosting the immune system. It also contains high levels of cancer-fighting compounds.
Can be eaten raw or cooked, or prepare into orange clorets rice! Its cheeful orange adds a touch of colour to an otherwise all-green salad.
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