As a devout cauliflower lover, I was mildly excited to see purple cauliflower at my local farmer's market the other day. I prepared it my favorite simple cauliflower way--roasted with olive oil, garlic and sea salt on the tail end of my roasted Zuni chicken cook time. Alas, it was mushy, not at all crispy although roasted at 475, and flavorless. I mean flavorless. No more purple cauliflower for me.