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Cauliflower (Brassica oleracea Var. botrytis)

brassica family, was developed by the Arabs in the Middle Ages and arrived in Italy in about 1490. They are now available in Britain throughout the year - although overwintering cauliflowers are scientifically speaking closer akin to brocolli.

Although colours now vary from the more usual white through pale green, to pink and purple all should be cooked in the same manner.

It's usually cooked, but can be eaten raw or is pickled (see "Piccalilli").

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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