It is 'cauli'
cauli flower
Alberto Cauli has written: 'Ernesto Campanelli' -- subject(s): Air pilots, Military, Biography, Military Air pilots
Bunch
It depends where you are and the season . Where I live in Canada, cauli is currently about 1.80 per pound. Most heads are 2-2.6 pounds making an average cauli about $3.80.
How to Live to 100 - 2013 Goin' Back to Cauli 1-1 was released on: USA: 3 January 2014
it tastes really good it is like crushed vegetables
peas & carrot coins OR edible salad with yogurt in it. Its better if speggetti is cooked with cauli-flower.
there are lots of edible fowers, nasturtium fowers, chive flowers, rose petals and of course cauli-flowers ! if you need any more I'll draw you up a list ok
First remove all the big outer leaves then wash the cauliflower in cold water, cut out the stalk to make it easier the break it down into 'floretts' now drop the floretts into a large pan of boiling water for two minutes then remove from the hot water and refresh in ice cold water, your cauliflower is now 'blanched', drain the cauli then space the floretts on a tray, place the tray in your freezer and leave overnight, your now frozen cauli can be bagged and sealed in freezer bags, stored in the freezer an used as required.
Cauliflower is believed to have originated in the Mediterranean region, specifically in areas around Cyprus and Turkey. It was cultivated from wild cabbage and has been grown since ancient times. Over the centuries, it spread throughout Europe and other parts of the world, becoming a popular vegetable in various cuisines.
Yes, cauliflower is a dicot. It belongs to the Brassicaceae family and is classified as a member of the Angiosperms, which are flowering plants that produce seeds. Dicots are characterized by having two seed leaves (cotyledons), and cauliflower exhibits this trait along with other typical dicot features such as net-like leaf venation and branching veins.