Chinese Taishan Cauliflower


Head of Chinese Cauliflower [Taishan Cauliflower; Brassica oleracea Group Botrytis ??]

This is probably pretty much what European cauliflower looked like in the time of the Roman Empire. Selective breeding during Medieval and Renaissance times developed the heavy white curd cauliflower we enjoy today. The photo specimen is a particularly fine specimen, whiter and with less stem showing than many. When they first appeared, in 2017, they were greener and more disorderly, so selection has been in effect.

The taste of this vegetable is very much that of cauliflower, but "greener" and sweeter than our regular Western cauliflower - less of a blank canvas and more of a feature flavor. Raw, it sometimes has a little bitterness, but not objectionably so, and the bitterness fades with cooking. The photo specimen was a head 11-1/2 inches across and weighing 24 ounces.

More on Cabbage Flowers.


Buying:

  This vegetable is now grown in California and becoming fairly common in the large Asian markets here in Los Angeles. It appears to be quite popular with the Asian community. The photo specimen was bought in mid February from a large Asian market in Los Angeles (San Gabriel) for 2020 US $1.99 / pound, but I have bought it at $1.59 / pound later in the year.

Storage:

  If it is in good condition, it will hold for 4 or 5 days refrigerated loosely wrapped in plastic.

Cooking:

  This vegetable can be used raw in salads, but is more often cooked. Steaming, simmering, and stir frying are suitable methods. Do not overcook, the green stems should still have a little crunchiness to them.

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