Rainbow Cauliflower

photo from OpenWalls.com

While visiting my friend, H, the other day I noticed several oddly colored cauliflowers on the cooking show she had on in the background. We had a discussion about the dangers of genetically altering food and the current numbers of people with food allergies.  But in researching the Rainbow Cauliflower today, I have discovered that it hasn't been genetically engineered in a laboratory but rather through cross-breeding the way one would develop a new flower.(Check out this link for Purple Cauliflower for some quick info.)

Apparently, the cauliflower is not the only vegetable that has undergone some changes through careful selection and breeding.  I have to say that I was surprised to learn that Carrots have not always been orange.

Until the 17th century most carrots eaten Europe were white, yellow or purple. The orange pigment was added by Dutch plant breeders looking for a way to celebrate Holland's royal family. (Read more: http://www.dailymail.co.uk/news/article-514799/The-orange-purple-green-cauliflowers-scientists-claim-healthier-you.html#ixzz1Q1t2mypK)

There are certain foods that I've grown up to believe have a "natural" color.  Apples are red, Bananas are yellow, peas are green, etc.  But there are certainly different colors and varieties of Apples than the simple red ones featured on my grade school flash cards.  Why shouldn't there also be different varieties and colors of Cauliflower and Broccoli?  Would you eat Orange Cauliflower or Purple Broccoli or would you feel there was something "unnatural" about it?

It makes me wonder why we have these prejudices about food colors.  Is white Cauliflower more common because it's easier to grow and therefore easier to distribute to commercial outlets?  Were orange carrots more popular because of the connection to the Dutch Royal family and then simply passed into commonplace at our tables? Is there any chance of finding these other colors at a Farmer's Market?