There are many reasons to eat cauliflower. Like other brassicas (broccoli, Brussels sprouts, cabbages, kale and more), it is rich in antioxidants, fiber, potassium, Vitamin C and calcium. The purple variety contains anthocyanins, a group of antioxidants also found in red cabbage and red wine.  Today, the hue reminds me of the purple crocuses I wish will emerge soon.   serves 4 INgredients ¾  head purple cauliflower 1 Tablespoon EVOO (Extra Virgin Olive Oil) 2/3 teaspoon za’atar Process Wash the cauliflower well by immersing it in water. Cut it in half. Remove the tough core of the cauliflower. Pull  or cut the cauliflower apart at the natural breaking points; you should end up with small bite-size pieces resembling mini-trees or mini-flowers. Heat a cast iron or stainless steel skillet on a medium flame for about one minute. Add the olive oil and allow it to heat for another 30 seconds. The pan should be very hot. The cauliflower pieces should sizzle as you drop them into the pan, turning them so they get blistered on all sides. The cauliflower will also turn a more intense shade of purple. Total pan-cooking time should be about 2-3 minutes. Sprinkle the za’atar on at the end and serve on individual plates. ©Nancy Wolfson-Moche 2014