I should say, it does have a slightly more mild/nutty flavor than the white counterpart. I've tried mashing it before for a purple cauli-mash, but I didn't like it as much as I did roasted. You really just need to let this veggie shine on its own— no need to doctor up too much!
1 medium head (5-6" diameter) purple Cauliflower, cut into florets
1 tbs. Coconut oil, melted
1/2 tbs. dried Dill
2 tsp. Garlic, powder
juice of half a Lemon
Yields ~ 4 servings
Directions: Preheat oven to 425 deg. F. Cut your cauliflower into florets, wash, and dry well. Melt your coconut oil (microwave works great) and place in mixing bowl with dried dill, garlic powder, and lemon juice. Coat florets evenly and spread onto a lined baking sheet.
Then I cracked a healthy amount of black pepper over the florets before they went into the oven. Bake for 25 minutes and ~Enjoy! Makes for a great snack or lunch, I added some to my mason jar salad for lunch today at work!