½ûÂþÌìÌÃ

Hello Alex and Lyn,

We have green cauliflower and it's a Broccoliflower. It's very common in the markets in California. It has a wonderful flavor, its a nice crossbreed.

Hope this helps!

J&D

Thanks J & D , don't remember coming across it in UK...having it for lunch today .....smells just like white cauli !!!!...will let you know what we think !!! :)

Wonderful! Always a treat to try a new veggie. The nice thing about a broccoliflower is that you can make a broccoli soup that is very creamy with it.
Using a regular broccoli doesn't have the same light texture as a broccoliflower.

BTW, I put a really great ½ûÂþÌìÌà Marinade up for you to try on the food section.
I don't think you'll be disappointed.

Happy eating ;)
Dee

I think there is an article about this veg in today's Guardian. [url]http://www.guardian.co.uk/weekend/story/0,3605,1565751,00.html#article_continue[/url]

I just finished reading the article and then found your post. How scary is that?

....how's that for coincidence !!!! :)

Just went to rinse green cauli before I cooked it after soaking in water ....2 huge caterpillar thingies clinging for dear life to florets...they were green as well !!!!! :eek: ....have now examined each individual floret for creatures !!!!....................please don't say they add to flavour !!! ;)

[QUOTE=alex and lyn]Saw a Green Cauliflower in super market yesterday ...so bought it !!

1.56 Euros tho'.....had a fit ! :eek:

Is a green cauli an unripened white one :confused:

At that price think I need to grow them !!..haven't noticed any seeds tho'...hence above question :rolleyes:[/QUOTE]
This is not broccoli flower which also exists this is another variety of cauliflower along with the even better violet variety they are definitely the best they only come from the south and Sicily i don't grow them or even the white ones but they are probably only just coming in now hence the price
p.s. don't buy oranges until november till jan which is the season outside of those months they are not from the country,mediocre and cost a lot.

Absolutely delicious...more flavour than the white variety ...I know it cost a lot but we will definately be having it again.....hope I can find some seeds and try and grow some.... :)

thanks for the tip on oranges...have a couple of trees (might be saxsuma type ) so will look forward to them later in the year.

LEMONS : when we frirst arrived in April, we had loads of lemons but last month or so hardly any ...is this due to heat and will they recover.?....miss my lemon tea .....was making everyone jealous in England when I told them i was just picking a lemon from my own tree to have a cuppa !!! :cool:

Sounds good to me :)

In any case, I thought you might find these recipes interesting:

[url]http://images.google.com/imgres?imgurl=http://www.italianfoodforever.com/images/vegetables/broccoliflower.jpg&imgrefurl=http://www.italianfoodforever.com/iff/news.asp%3Fcat%3D65&h=189&w=250&sz=30&tbnid=9qd6T-QH1xoJ:&tbnh=80&tbnw=106&hl=en&start=2&prev=/images%3Fq%3Dbroccoliflower%2B%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN[/url]

Would the green cauliflower be calabrese?

I saw a yellow cauliflower in London the other day, costing around £3. Can you get them in Italy too???

at that price ......I dont think so .........lol

Ah but they might come from Italy Ricky. Trying to think where I saw it. Ah yes Wholefoods Market which is a huge American food shop here. They stock exotic products at prices that cost the earth so as to speak. I'll ask later.

Its probably the Romanesco variety - with the wonderful pointed shape. You can find it in England sometimes or grow it from seed.

Sorry no Cassini. This one - [IMG]http://i188.photobucket.com/albums/z294/sallydonaldson/cauliflower-chedder.gif[/IMG]

Orange (or yellow) Cauliflower, (as in Sallys case) is a genetic mutation. :yes:

Italy is one of the largest producers of Cauliflower in the world. Cauliflowers have been grown commercially in Italy for over 500 years. I think it is only China that produces more Cauliflowers than Italy.

A nice and easy way to cook cauliflower of all colours:

1.- Get rid of leaves and the hardest part of the stalk
2.- Soak in plenty of water and watch for caterpillars
3.- Drain
4.- Put it whole in a large casserole with lid that is suitable for microwave ovens. Cover
5.- Microwave on full for approximately 10 minutes or more depending on size.
6.- Put on a plate and season according to taste. You can use different spices or herbs to add flavour.
7.- Add a bit of oil or butter on top
8.- Enjoy!

Easy, the kitchen does not smell as when you boil it and it keeps all vitamins and minerals. Very healthy cooking.

Sounds great but I don't have a microwave. No space too in my kitchen for one either. Can this recipe be adapted to use an oven instead???

We make the most delicious green cauliflower soup with gorgonzola. I hate cauliflower, this is the only way to eat it!

[quote=Sally Donaldson;102355]Sounds great but I don't have a microwave. No space too in my kitchen for one either. Can this recipe be adapted to use an oven instead???[/quote]

I have not tried the oven, but perhaps in a casserole with a lid and sprinkling plenty of water would do. The other option is to use a steamer.

I bought a large purple cauliflower from a small greengrocer in Maldon, Essex.Cost 85p and tasted fantastic. If you steam it the colour remains.Not such a cabbagey flavour as white varieties.

£3 for a cauliflower ?I cant imagine why anyone would want to pay so much whatever the colour.

I read about this in an ½ûÂþÌìÌà magazine and seems worth considering if you want to grow vegetables that are rare but worth preseving, in Italy. You pay a 20 eu subscription to join [url=http://www.arcopa.it]Pagina principale[/url]
It's an association set up by 4 passionate gardeners and is dedicated to conserving interesting and hard to find fruit and vegetable seeds.

One of my favourite types of cauliflower is called 'alla Romana' up here in the north. It is bright green and is fabulous to look at. Cooked whole it makes a great presentation dish if you have visitors.
[IMG]http://www.sectioaurea.com/sectioaurea/cavolo2.JPG[/IMG]

I like ordinary 'caulies' steamed and then passed in a pan with a spicy tomato sauce - maybe 'arrabbiata' or such... that way it makes a nice contorno (side dish) to accompany meat or fish.

I think I must be lucky up here - where I live there is a local 'discount supermarket' where ALL fruit and vegetables are [I][U]€1 per kilo[/U][/I] throughout the year!!! But having said that, there are, on occaision, one or two exceptions - like the [I]first[/I] fresh figs or an [I]exotic[/I] foreign fruit. But such exceptions are very rare. They don't stock too many of these as the locals wouldn't pay so much for them...

Carole, what's considered an 'exotic' foreign fruit in Italy nowadays? I ask because it was not so very long ago that bananas and pineapples were considered 'exotic'.

At the "ethnic" counter at Oasis, near to Fermo, heinz baked beans are considered exotic, I occasionally treat myself to a tin, sad I know.they also stock avocados and mangos, all at a premium price.
A

[quote=juliancoll;102458]Carole, what's considered an 'exotic' foreign fruit in Italy nowadays? I ask because it was not so very long ago that bananas and pineapples were considered 'exotic'.[/quote]

Good question... In the backwoods where I live, we're talking about things like avocado, papaya, passion fruit, guava and even the humble kumquat!

They cope really well with such things as litchi, mango etc. but given time and the expense of shopping elsewhere they may be brave enough to try some of these wonderful tastes too!