How could you NOT eat this? These are the colors of my bedroom when I was in junior high school. The colors I wore as a flower child (not that I ever, uh, well, never mind). The colors I first gravitate to when I open a paint box.
The colors that completely captivated me at the farmers' market.
And, as deeply colorful foods, they are rich in antioxidants; they're superfoods (a health conceit which I'm sure the food scientists will attempt to debunk any minute now).
More amazingly, they are rich in flavor. You are looking at a salad of purple cauliflower, purple (Peruvian) potatoes and arugula, topped with flowerets of chartreuse Romanesco cauliflower and a scattering of pomegranate seeds.
Unfortunately, for this photo, it is also marred with a dressing made from olive oil, vinegar and miso paste. It tasted great, but the miso sludge on the little purple potato is unlovely to look at, and the acid in the dressing altered the color of the purple cauliflower (see the pink spots?).
The secret to preserving the color of the vegetables is to steam them, separately. I cannot be responsible for any color changes once you start playing litmus test.
Truly delicious. And a perfect dish for ARF/5-a-Day.
If there are any leftovers, we call them "flashbacks."