Make a meal of the humble cauliflower

Daytona Strong Taste of Norway Editor With an almost embarrassing level of access to a wealth of produce at local grocery stores year-round, I have to admit that I’ve long thought of cauliflower as an ordinary, everyday vegetable. I was wrong. With its pale color and plentiful florets, cauliflower was once a vegetable to be praised and celebrated. Its origins go back to the Middle Ages when, according to Danish cook Camilla Plum, it was a cabbage chosen for its enlarged flowers. It had spread to northern Europe by the 17th century. Just the thought of cauliflower brings sweet memories to the minds of Scandinavians. Norwegian cookbook author Astrid Karlsen Scott writes with nostalgia in Auth
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