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Romanesco superficially resembles a cauliflower, but it is chartreuse in colour, and it is strikingly fractal in nature looking like a logarithmic spiral which approximates a natural fractal.
Raccoon beside the road around Shoveler Pond, Anahuac Natural Wildlife Reserve, Texas.
His nickname is apparent if you check his (her?) ears. Pleasant little critter, much browner than the ones I've seen in BC....
Dorset
the closest I`ve found as yet is this : Sparassus crispus, Cauliflower fungus ?
this was a large organism, handball ball size I reckon
Also known as Fibonacci cauliflower for its logarithmic spirals in golden ratios . Taken with sonyA7R4
Romanesco broccoli is the scientific name. It looks weird but tastes good, about the same as cauliflower. I picked these up at the Saturday farmer's market in Salem OR. I tried several different lighting techniques but settled on this because I felt it showed the fractal nature of it better. If I recall, it was lit with natural light from a window in the kitchen. My photo of the poppy was taken in the same spot.
If anyone is interested in natural fractals: en.wikipedia.org/wiki/Fractal
CAULIFLOWER JAMBALAYA
3/4 lbs. Andouille Sausage sliced
3 tbsp duck fat (or butter)
1 large sweet onion diced
3 stalks celery diced
1/2 red bell pepper diced
6 cloves garlic minced
8oz. crushed tomatoes
1 tbsp Creole seasoning
1 tsp fresh chopped thyme
1 tsp ground black pepper
1 tbsp Worcestershire sauce
2 cups grated cauliflower (cauliflower rice)
3/4 lbs peeled and cleaned Gulf shrimp
In a wok or large skillet brown the sliced Andouille over medium high heat, then remove from pan and set aside. Melt duck fat in the pot and add onion, celery and, bell pepper cook until translucent and soft, about 10 minutes. Add garlic and cook for another minute. Return sausage to the pan. Add tomatoes and blend in well. Add spiced and Worcestershire sauce. Add cauliflower and stir in. Add shrimp, cover, reduce heat to medium and cook for 15 minutes. If the consistency is loose and watery, cook uncovered for another 5 minutes to reduce liquid more.
A nice fresh cauliflower with lots of wrinkles and a few cracks!
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