Yes. My yellow didn't get as big--but my purple did fine. Don't think it does as well as the regular white. Don't forget the green too

Does it stay purple when you cook it? I can imagine a pretty salad with purple cauliflower.

'Cheddar' is the one I've been wanting to try the most. Is that the one you grew Ceresone?
When I was looking on the web for recipes, I came across someone's blog that said they like cauliflower just tossed with salt and olive oil and roasted. It sounded simple so I gave it a try and it's not bad. : ) I spread the florets out on a cookie sheet and put them in the oven until they were a little browned. I think I'd have to smother them with cheese to get the rest of my family to eat them though.
I believe at least some of the purple cauliflowers turn green when you cook them - not sure.

You know, I don't know? I think they turn color when they're cooked--but I eat all my cauliflower raw (oomm, with Ranch Dressing!)Yes, cheddar IS the one I grew. The green one called Romanesco Veronice is more difficult, but it is so beautiful, not like any other kind.
Lots of my garden I like uncooked, handy, since Hubby don't like much of it.
I've never tasted cooked Kolarabi, dont like cooked Turnips-and found this past year that I like fresh Peas right in the garden too.I've seen some that eat corn raw too, may try that too.

I used to eat raw peas from our garden when I was growing up and remember eating quite a bit of blanched corn when we were processing it. It's good that way, just barely cooked with nothing on it. I don't like raw cauliflower as well as raw broccoli though for dipping.

I've seen pictures of Romanesco with the pointy florets. It IS beautiful. It looks like something that would grow in the ocean on a coral reef.