Cauliflower lacks the green chlorophyll found in other members of the cruciferous family of vegetables like broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow. It has a compact head (called a "curd"), usually about six inches in diameter that is composed of undeveloped flower buds. The flowers are attached to a central stalk.
- Roasted Cauliflower Steaks
- Bacon Broccoli Cauliflower Salad
- Carrot Ring with Buttered Peas and Cauliflower
- Cream of Cauliflower
- Cauliflower & Roquefort Soup
- Cauliflower Cheese Pie
- Cauliflower and Sorrel Soup
- Cauliflower Cheddar Gratin
- Curried Cauliflower Soup
- Oven-Roasted Cauliflower with Olive Oil and Lemon Juice
If boiling cauliflower, add a teaspoon of fresh lemon juice to the water to maintain white color.
Cauliflower is a member of the cabbage group in the mustard family of plants.
Mark Twain described cauliflower as "cabbage with a college education."
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