cauliflower

Originating in Cyprus, cauliflower had been imported to France and Italy by the 16th century. The large, undeveloped eggshell-white flower forms the edible head of the vegetable. Crisp greenish-blue leaves surrounding the flower provide an good indicator of the vegetables health; do not buy cauliflower without leaves, as it is probably old. Cauliflower may be eaten raw, blanched in boiling salted water, served au gratin or in a soufflé.

Entry Type

Vegetable

Plural

cauliflowers

Aliases

• cavolfiore

Statistics

1 cauliflower photo
806 cauliflower recipes

What's in season?