date:Dec 09, 2013
n accordance with the local cooking style of predominantly stir-frying, Taiwanese people prefer a crunchy texture, she said, adding that the new type is not as hard as those that are usually used for soup or gratin, she added.
Wang San-tai, the branch's vegetable crop department head, said the new vegetable has been authorized for local distributors and that mass production could be expected in 2014.
Purple cauliflower is more nutritious than the white varieties, as it is rich in anthocyanidin