Fun fact:

Broccoli and cauliflower (and more), "are all actually varieties of the same species, Brassica oleracea: cauliflower, cabbage, kohlrabi, Brussels sprouts, Chinese broccoli, and collard greens."

https://botanistinthekitchen.blog/2012/11/05/the-extraordinary-diversity-of-brassica-oleracea/

Raw, wriggling, and covered in ranch!

No way. Fry it, mash it, stick it in a stew, I say!

I hate cauliflower on its own but as a person with Celiac, cauliflower crust has been the best thing to exist since sliced gluten free bread

Listen man I would eat fried broccoli like wings too if people would serve it. Fried broccoli is good as fuck.

I'm a vegan and love fake meat, I love tofu, I love seitan, I love beyond burger, I love mountains of veggies. I love bean burgers, veggie burgers, pakora, etc.

I do not like cauliflower in any other form than in its OG form, lmao..

cauli wings are fucking delicious and the best food to pair with chicken wings

Just gonna leave this recipe here for y'all:

Cauliflower Sauce with Garlic, Oil, and Chili Pepper For 4 to 6 servings

1 head cauliflower, about 1½ pounds ½ cup extra virgin olive oil 2 large garlic cloves, peeled and chopped 6 flat anchovy fillets (preferably the ones prepared at home), chopped very fine Chopped hot red chili pepper, to taste Salt 2 tablespoons chopped parsley 1 to 1½ pounds pasta

Recommended pasta Penne, the quill-shaped macaroni, in the ridged version, would be the most appealing choice.

1. Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
2. Bring 4 to 5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy, about 25 to 30 minutes. Prod it with a fork to test for doneness. When cooked, drain and set aside.
3. Put water in a saucepan, and bring it to a lively simmer.
4. Put the oil and garlic in a medium sauté pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the sauté pan to the burner over medium heat and cook for another half minute, stirring frequently.
5. Add the drained, boiled cauliflower, breaking it up quickly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
6. Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
7. Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately. Ahead-of-time note You can prepare the sauce several hours in advance up to this point. Do not refrigerate it. Reheat it gently when the pasta is nearly ready to be drained and tossed.

Give your cauliflowers a spa day in a nice cheese sauce jacuzzi

cauliflower is only ever meant to be mixed with broccoli and a nice cheese sauce. i will die on this hill. come at me.

Ghost broccoli, zombie broccoli, depleted Br-238

Bunnicula got him.

My mom went through an experimental phase with cauliflower when I was a kid. Spent a few weeks getting screamed at around dinner time every few days because I didn't want to eat her nasty cauliflower tots or whatever the fuck. Just because you killed your taste buds with cigarettes doesn't mean the rest of us have lady.

In my world, it’s a vehicle for butter and salt. A great one, at that.

NO. It will become what i tell it to become and it will be glorious when im done.