I will be the first to confess I love white food. Pasta, yogurt, rice, calamari, cauliflower, potatoes, tartufi bianchi... You could make a meal out of it, and I often do (well, not very often with truffles).
But the current wisdom is that eating colorful foods is good for health. Blueberries, carrots, kale, beets. Yum. Not only is it good for you, it's good looking.
So it's lucky that the humble, wan, white cauliflower has been sharing market space lately with purple and yellow cauliflowers.
I bought a couple of deep yellow ones (the variety is called Cheddar) and subjected them to my favorite treatment: Slow roasting with a generous coating of oil and minced "dark" flavors: olives, capers, anchovy paste, garlic, a little preserved lemon rind and salt, of course.
I was surprised by the detectable sweetness of the Cheddar cauliflower. Not as "gassy" flavored as plain old white, it stood up beautifully to the treatment, but now I'm wondering if, next time, I might let the sweetness direct me into new territory, say maybe butter, a restrained dash of baking spices and a handful of walnuts. What the heck, maybe some cranberries too. Keep that colorful, healthy thing going.