cauliflower... photos on Flickr

Cauliflower Geyser, Old Road Group, Biscuit Basin, far-northwestern Upper Geyser Basin, Yellowstone Hotspot, northwestern Wyoming, USA in August 2011.

fresh head of cauliflower by faultlesspajama

Cauliflower soup by The Tortilla Channel

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Creamy cauliflower soup. Check out the recipe at thetortillachannel.com/cauliflower-soup-recipe/

Romanesco Cauliflower by Clyde Robinson

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Are they not beautiful. This looks like something they would eat on Mars (the kids there probably don't like it either). They say it has a slightly nutty flavor. I'm going to try it and if I live I'll let you know.

Himachal Pradesh 57 by Alliance of Bioversity International and CIAT

Himachal Pradesh, India.

Please credit accordingly and leave a comment when you use a CIAT photo.

For more info: ciat-comunicaciones@cgiar.org

Cauliflower by sgarcia

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Some amazingly beautiful cauliflower at this Saturday's farmers' market. Love the colors.

Cauliflower Taco by Hannah Kaminsky

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www.bittersweetblog.com

Cauliflower sheep by mymealbox

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A simple sheep made with cauliflower, shrimp, and pocky legs :D

cauliflower by Hannah Rees

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cauliflower 20150124 by Pussreboots

Cauliflower

Cauliflower by James Sharpe

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I recently directed and completed a music video for Dan le Sac Vs Scroobius Pip for their new single Cauliflower. We shot the video on the RED camera and these are stills I pulled from the 4K RED footage and colour corrected myself as if they were photos, inspired by Greg Williams who recently has been conducting his photoshoots with a RED camera, creating videos and making his stills photography from the RED footage. The RED shoots at a 4K resolution (off the top of my head I think it's around 12 megapixels or something) and with the quality of lenses a frame taken out of RED video footage is as good as any image taken on a DSLR.

These were corrected in photoshop, which were then used as reference images for the look of the video, although the video does not look exactly as these photos do (it's very difficult to recreate a look created in photoshop in Apple colour) and these particular frames are not in the actual cut of the video.

These images are also in the original RED aspect ratio, 2:1, whereas the final video is in 2.35:1, so we're seeing slightly more of the frame here.

Director of Photography: Adam Etherington

www.adametherington.co.uk

Purple Cauliflower by Rikard Rodin

Purple cauliflower at a farmer's market in Pasadena, California

cauliflower by Nicholas Noyes

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Cauliflower Eaters by Tony Alter

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Jimmy Dean, Link and Frank love fresh vegetables - they like crunchy ones best.

Created with fd's Flickr Toys

Cauliflower Risotto (04) by Thomas Cizauskas

Recipe adapted from Foodie Fiasco.

INGREDIENTS

For the roasted mushrooms:

8 ounces Porcini mushrooms, sliced

[I used oyster mushrooms.]

salt and pepper

olive or coconut oil cooking spray

For the risotto:

1 medium yellow onion, thinly diced

2 teaspoons minced garlic

1 medium head cauliflower, cut into florets

1-1½ cups low sodium vegetable broth. [I use homemade broth.]

2 teaspoons white wine vinegar

1/4 cup toasted pine nuts

Salt and pepper, to taste

INSTRUCTIONS

For the roasted mushrooms:

Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.

Spread the sliced mushrooms on the baking sheet and spray with the cooking spray. Sprinkle with salt and toss until evenly distributed. Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy. Set aside until ready to use.

For the risotto:

Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes. Add in minced garlic and cook for another 2 minutes, or until golden.

Meanwhile, add the cauliflower florets to a food processor and process, scraping down as needed, until it resembles “rice,” approximately 2-3 minutes.

[Or grate, which I prefer.]

Add the cauliflower “rice” to the skillet and stir, cooking for about a minute or so, until combined.

[Add in ¾ cup of dry white wine. and cook for about 5 minutes, stirring occasionally, until the wine has evaporated.]

Heat the vegetable broth to a gentle simmer.

Add the broth in three equal additions, stirring constantly for about 3 minutes, until absorbed.

Stir in the white wine vinegar and toasted pine nuts. Let the risotto sit on the stove over low heat, as it lets the flavors really mingle and caramelize. Salt and pepper to taste, and top with the roasted mushrooms.

Add a pinch of nutmeg.

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▶ Photo by Yours For Good Fermentables.com.

▶ For a larger image, type 'L' (without the quotation marks).

— Follow on Facebook: YoursForGoodFermentables.

— Follow on Instagram: @tcizauskas.

▶ Camera: Olympus Pen E-PL1.

— Lens: Olympus M.14-42mm F3.5-5.6 II R

— Focal length: 24 mm

— Aperture: ƒ/4.4

— Shutter speed: 1/60

— ISO: 200