Choux-Fleurs

Cauliflower

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
The big white bloom of the cauliflower as it comes is pallid, stiff, and uninteresting. But, when removed from its frame of greenery, separated into individual flowerets, cooked and rearranged back into its greenhouse, the cauliflower qualifies as a glamour food.