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Cauliflower can be used as a low-calorie, gluten-free alternative to rice and flour. Between 2012 and 2016, cauliflower production in the United States increased by 63%, and cauliflower-based product sales increased by 71% between 2017 and 2018. Cauliflower rice is made by pulsing cauliflower florets and cooking the result in oil.
Maclura pomifera, commonly known as the Osage orange (/ ˈ oʊ s eɪ dʒ / OH-sayj), is a small deciduous tree or large shrub, native to the south-central United States.It typically grows about 8 to 15 metres (30–50 ft) tall.
It is an edible flower bud of the species Brassica oleracea, which also includes regular broccoli and cauliflower. It is chartreuse in color and has a striking form that naturally approximates a fractal. [2] Romanesco has a nutty flavor and a firmer texture than white cauliflower or broccoli when cooked. [3] [4]
Broccoflower is either of two edible plants of the species Brassica oleracea with light green heads. The edible portion is the immature flower head (inflorescence) of the plant. Broccoli and cauliflower are different cultivars of the same species, and as such are fully cross compatible by hand pollination or natural pollinators. [1]
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The undamaged side of the stalk continues to grow normally which results in twisting and distortion. The growing point can be completely killed and secondary bacterial infections can occur. If the infection occurs in the flowering stage of cauliflower, it causes a stunted, multi-branched, tuft-like appearance of the flower-head. [3]
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