Among the most famous varieties of cauliflower in the international fruit and vegetable tradethere are: The raw cauliflower is also more digestible and healthy, because it mantains unchanged all its beneficial substances. When it is very tender and fresh, rhw cauliflower is excellent also consumed raw: sliced very thin and combined with other greens in salads. The cauliflower is eaten as a side dish, boiled and dressed with oil and vinegar (or lemon), pickled, baked with white sauce, fried with batter, as a condiment for pasta, or in soups. Cauliflower is one of the most popular cabbages and it is native to the MIddle East and the Mediterranean. Cauliflower is available from November to early April, but you can find it on the fruit and vegetable marketduring all the year i practice. The cauliflower has excellent storage qualities: it keeps well in refrigerator for about 5 days. Usually the edible part is a white-cream, green or purple corymb with a diameter ranging from 12cm to more than 20 cm. It has larger external leaves of a more or less intense green colour sometimes grayish, while the internal leaves are yellowish or light green and often completely cover the edible part.The edible parts of cauliflower are the flower stalks, which can be white, cream or purple: they are surrounded by many green leaves. The varieties of cabbage available on the international fruit and vegetable market are: The varieties of cabbage cultivated are numerous and of various different shapes.
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