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Portuguese
couve-flor
Catalan
col-i-flor
A plant having a large edible head of crowded white flower buds.
Brassica oleracea botrytis
Portuguese
couve-flor
1
Place the
cauliflower
around the platter in which you serve the veal.
2
Allow the
cauliflower
to stand for 1 hour in the salt water.
3
Prepare and cook the
cauliflower
according to the directions given in Art.
4
Pour it over the
cauliflower
and sprinkle more cheese over the top.
5
The coffee-pot was really an old Whieldon teapot in broad
cauliflower
design.
6
Place
cauliflower
in a large bowl, and add onion, celery, and vinegar.
7
Recipe supplied by Sara Forte, sproutedkitchen.com Spanish crisp
cauliflower
Spanish crisp
cauliflower
.
8
Then there are the in-betweens: broccoli,
cauliflower
,
beets, and other root vegetables.
9
Garnish with flowerets of
cauliflower
,
dipped in aspic and chilled, and lettuce.
10
You can also try this pasta with calabrese broccoli, romanesco or
cauliflower
.
11
Cucumbers, tomatoes, celery, and cooked
cauliflower
may be used in the fall.
12
Boil the
cauliflower
not too soft and break up into small tufts.
13
Drizzle gnocchi and
cauliflower
with Ashebre Pesto Oil and garnish with scallion.
14
If this is done, the
cauliflower
will darken and break into pieces.
15
Dish
cauliflower
rice into bowls and add a squeeze of lime juice.
16
Select firm heads of
cauliflower
and break them into sections or flowerets.
cauliflower
roast cauliflower
add the cauliflower
steam cauliflower
cook cauliflower
large cauliflower
Portuguese
couve-flor
Catalan
col-i-flor