View allAll Photos Tagged cauliflower...
Ground cauliflower dish with hemp seeds and carrots curls. Amazingly creamy and delicious with the help of garlic and olive oil!!
Organic cauliflower head and leaves,
3 organic free range eggs
1 cup of curdled organic raw milk,
2 tablespoons of organic flax seeds,
a pinch of unrefined sea salt.
on pancake in bed of garlic topped with cheese
auf Pfannkuchen / Palatschinken, gebettet in Knofel / Knoblauch unter Käsescheiben
Engels: Cauliflower
Duits: Blumenkohl
Frans: Chou-fleur
Italiaans: Cavolifiore
Portugees: Couve-flor
Deens: Blomkål
Fins: Kukkakaali
Cauliflower and Brussels sprouts salad with mustard-caper butter from the LATimes www.latimes.com/features/food/la-fo-cauliflowerrec1jan10,...
Really, just an excuse to eat a peanut butter cookie from Billy's for dessert.
Botany Photo of the Day
November 5, 2006 : Sparassis crispa
www.ubcbotanicalgarden.org/potd/2006/11/sparassis_crispa.php
Cauliflower mushroom is, according to Michael Kuo, “unmistakable” – nothing else looks quite like it. This species (depending on the taxonomist) is native to Europe and North America. It is often labelled as a “choice edible” by mycophiles, but its flavour is not its only exceptional quality. A single clump of Sparassis crispa can exceed 20kg!
More photographs and text about this intriguing fungus can be seen on California Fungi (MykoWeb), Fungi of Poland and wood-decaying fungi of the northeast United States.
Cool huh? Egypt is full of these things at the moment. They look a bit narly but they're harmless (as long as you aren't plankton or something).
Cauliflower Geyser, Old Road Group, Biscuit Basin, far-northwestern Upper Geyser Basin, Yellowstone Hotspot, northwestern Wyoming, USA in August 2011.
Things that I thought would never changed: changed {March 9, 2020 // 50}
I thought about this photo quite a bit given how strongly I am associated to it and to gummi bears. I was thinking: how do I want to be represented for the next 12 years? I recognize that some of my photos will always stand in their own place and cannot be updated because it represented me in a time and place that I no longer belong in.
I do not debate the ratio of red to white gummi bears in my mouth for optimal flavour. I don’t have them stocked in my freezer, refrigerator, sock drawer or my carry on bag. I now contemplate the broccoli to cauliflower ratio in my vegetable soufflé, and my whole food crew laughs at how much of this stuff I pack back in a week. If I could keep vegetables in and around the house, like a stock up in my underwear drawer without spoiling or smelling funny, I would.
I may no longer be the gummy bear queen, but the vegetable duchess who always has an avocado too ripe in the refrigerator, one that is too green on the kitchen counter, and one in my belly at all times.
The unprecedented public-private partnership between the International Finance Corporation (IFC), DAI, and Palestinian olive oil producers culminated in the successful launch June 17 of a high-end flavorful olive oil called DASKARA, on the sidelines of the Summer Fancy Food Show. The brand launch was held at one of Washington, D.C.’s most well-known restaurants, ris, with multiple mezzes prepared with DASKARA by celebrity chef Ris Lacoste, including cauliflower panna cotta; rice, lentils, and vermicelli; lamb shank, and focaccia thyme bread.