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A type of cabbage with numerous buds known as florets, that form a compact cabbage-like head. Like broccoflower, this vegetable is actually a flower that grows a single stalk or stem which sprouts a bud covered by green leaves.

Scientific Names: Sparassis Crispa or S Spathulata and S. Herbstii. The Sparassis Crispa is known as the western U.S.

*T&A BROCCOFLOWER™ green cauliflower is a vegetable that is a cross between broccoli and cauliflower.

Native to Italy, this relative of the broccoli and cauliflower family grows as a lime green colored head having an appearance somewhat similar to cauliflower except for the cone-shaped florets that swirl upward forming peaks.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A term from India that may refer to a food dish with rice and vegetables or a ready to eat snack. Nav is the term that denotes nine in India so there will generally be nine kinds of foods combined together.

A fried food that is common in the middle eastern countries such as India. Known as a fritter in the U.S., a Pakora may be formed as a small round patty or simply take the shape of the combined ingredients, becoming irregularly-shaped if small strands of vegetables are added to the contents.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

Naturally occurring proteins that are contained within foods or liquid and tablet supplements manufactured for the purpose of improving digestion.

A French term used to describe groups of vegetables that are typically placed on a platter and arranged around the item being served as the main dish, such as meat, poultry or fish.

An annual plant, related to the broccoli, cauliflower, cabbage, and turnip families, which grows as a tall and spindly stem topped with green leaves and bright yellow flowers.

The individual flower or tightly grouped clusters of buds that are contained in the heads of the cauliflower and broccoli plants.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

Traditionally, this food item referred to fresh or pickled vegetables that were prepared by thinly slicing them into strips and stick shapes to be served as an hors d'oeuvre.

The individual flower or tightly grouped clusters of buds that are contained in the heads of the cauliflower and broccoli plants.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

1. Olives, pickles and pieces, slices or sticks of raw vegetables, such as carrots, celery, broccoli, cauliflower, radishes, cucumbers and peppers, which are served as appetizers.

A French term referring to the serving of breadcrumbs, chopped eggs, chopped parsley and melted butter sprinkled over a cooked food, generally vegetable, such as cauliflower or asparagus.