Some Secrets You Might Dont Know Yet About Cauliflower
Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called “curd” (similar appearance to cheese curd). The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. Brassica oleracea also includes broccoli, brussels sprouts, cabbage, collard greens, and kale, collectively called “cole” crops, though they are of different cultivar groups.
Cauliflower heads can be roasted, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible “curd” or “head”). The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. Wikipedia
Come and Download the Fresh Vegetable Colouring Pages
Picolour.com provides a link to download Cauliflower Colouring Page. To download please follow the steps provided.
1. Right click on the images above.
2. Choose “saved image”.
3. Or, you can click the image url HERE to get the fullsize image.
4. After that, download as steps 1 and 2.
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