Thursday, January 12, 2006


Cauliflower (BRASSICA OLERACEA var. BOTRYTIS) belongs to the cabbage family (CRUCIFERAE), and is so closely related to broccoli that both are designated of the same variety. The genus OLERACEA includes all kinds of cabbage, cauliflower, broccoli, kale, Brussels sprouts, collards and kohlrabi. Cauliflower is a biennial plant producing an edible head of malformed and condensed flower whose stalks are short, fleshy and closely crowded.

Good quality in cauliflower is indicated by white or creamy-white, clean, firm, compact curd, with the jacket leaves (outer leaf portion remaining) fresh, turgid and . Large or small heads, equally mature, are equally desirable. A slightly "ricy" or granular appearance is not objectionable unless the flower clusters are spreading. Spreading occurs when the flower clusters have developed enough to cause a segragation of the clusters which makes the curd open or loose. Spotted, speckled, or bruised curds should be avoided unless they can be trimmed without excessive waste.

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