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One Ingredient, Many Ways: Cauliflower

By Leah Koenig
In the early 1900's, cauliflower was just coming into its own as a profitable market crop in this country. But today, cauliflower is a ubiquitous supermarket choice—familiar enough that it has even grown a bit mundane. Perhaps that's why farmers in recent decades have begun to flaunt orange, purple, and the gorgeously fractal-spiraled Romanesco varieties along with the standard creamy white at the farmers' market. Keep reading »
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