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The Cauliflower – Brassica oleracea var botrytis – from the family Brassicaceae, is a vegetable plant of the cabbage species and is consumed for its fleshy meristem before the flowers bloom. This floral bud is usually white - Early Angers Cauliflower - but yellow, purple, or green varieties also exist. Cauliflower is consumed raw during aperitifs. It is crunchy and is dipped in various types of sauces. Cooked, it is commonly found in famous dishes like gratins with béchamel sauce, but recipes are numerous, such as fabulous curries, fritters, roasts, etc. To get a full dose of vitamin C, bite into the tops of the Cauliflower with a squeeze of lemon!

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