Vegetable - Cauliflower

Cauliflower

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About the Vegetable :Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds.Coming to the varieties, there are hundreds of historic and current commercial varieties used around the world.White cauliflower is the most common color of cauliflower.

Scientific / Binomial name : Brassica oleracea botrytus (group)

Popularly Known as :Cauliflower,Gobi, Gobi Puvvu,Phool Gobi.

Usage :

• Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.[14] 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.

Culinary Used Areas :Almost Every where.