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Didn't know your own strength, eh? I use the whack the whole shebang method too, but my cuttting board is wood. It has survived so far, though perhaps I should worry about the tile counter underneath it. (I despise the tile, but it would be a hassle if I broke any.)

Yes, the cauliflower stays purple when cooked, not quite as vibrant, but definitely purple. As I mentioned to dalmeny above, though, if you slice up the florets and toss them with an acidic dressing, parts become bright magenta! I make a salad with purple cauliflower, pimento stuffed olives, capers, and parsley. It's dramatic.