First time trying Caulis, and been pretty successful so far (taken 3 so
far, (all are Palla di neve(Snowball)).
although:

The first one was pretty good, but not very white,

But the second cauli, the curds were pretty open
(I assumed it was left too long, or perhaps the ground was not firm enough)

Similar problem with the third one (today's one);
But the curds were not as open, however it does have a pretty odd
purple 'furryness' on it. It's not overly thick or pronounced, but looking
closely at it, you can see it.
....does anyone have any idea what it is, and any other tips would be handy
too.

TIA.
--
J.P. in London.