While traditionalists may baulk at the unusual colours, it is not the first time that plant breeders have changed the appearance of vegetables.
Until the 17th century most carrots eaten Europe were white, yellow or purple. The orange pigment was added by Dutch plant breeders looking for a way to celebrate Holland's royal family.
The last few years has seen the introduction of purple carrots to supermarkets in Britain, along with yellow tomatoes and purple potatoes.
In America, where colour cauliflowers have been available for several years, they have been a big hit with foodies. The orange cauliflower has higher than normal levels of beta carotene, a form of vitamin A that encourages healthy skin.
The purple colour comes from anthocyanin, which may help prevent heart disease by slowing blood clotting.
Tests of the orange cauliflowers in America found that they contained 25 times the concentrations of beta carotene in normal cauliflowers.
Well, we can't help but think that! If the colours create the difference in beta-carotene levels, we must do as you suggest, and make soup with the water!
Scorpio, I saved your bone broth tips. I already do a lot of those things.
Rainbow Cauliflower
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