Cauliflower: Difference between revisions
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imported>Petréa Mitchell (Written by me, various sources) |
imported>Chris Day No edit summary |
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{{Image|CauliflowerMadeleines.jpg|right|300px|A cauliflower head or "curd".}} | |||
'''Cauliflower''' is a variety of ''[[Brassica oleracea]]'' where the florets pack tightly into a white head called a ''curd''. | '''Cauliflower''' is a variety of ''[[Brassica oleracea]]'' where the florets pack tightly into a white head called a ''curd''. | ||
Revision as of 21:09, 8 March 2009
Cauliflower is a variety of Brassica oleracea where the florets pack tightly into a white head called a curd.
Cauliflowers require full sun and a climate where they can be exposed to low temperatures to trigger curd formation. In very hot climates, they will grow but only produce leaves.
For eating, the curd is broken up and can be eaten raw, in salads or with dips, or boiled, steamed, or pickled to make a vegetable accompaniment to meats.