Chou-fleur

Chou-fleur, a French term literally translating to 'cabbage flower', refers to the vegetable commonly known as cauliflower. Characterized by its dense, white (or sometimes purple, orange, or green) flower head, the chou-fleur is a member of the Brassica family, related to broccoli, cabbage, and kale. It's a versatile ingredient, enjoyed raw, cooked in various ways (boiled, roasted, steamed, fried), and used in a wide range of cuisines. The edible portion is the 'curd', which comprises tightly packed flower buds. It offers a mild, slightly nutty flavor and a crisp texture, though its texture varies based on cooking methods. chou-fleur is a good source of vitamin C, vitamin K, folate, and fiber.

Chou-fleur meaning with examples

• She prepared a creamy chou-fleur soup, blending the cooked vegetable with broth and cream, seasoned with nutmeg. This comforting dish was a favorite on cold evenings, paired with crusty bread. Its simple yet elegant flavor profile showcased the versatility of the chou-fleur.
• The farmer's market displayed a stunning variety of chou-fleur, from the classic white heads to vibrant purple and orange cultivars. I carefully selected a large, firm chou-fleur to roast, its delicate flavor providing depth in a vegetable side dish.
• He experimented with a chou-fleur pizza crust, finely grating the vegetable and mixing it with egg and cheese to create a gluten-free base. The clever substitution offered a healthier and low-carb alternative to traditional dough, with similar results.
• In a popular restaurant, they served a pan-seared chou-fleur steak, a thick slice of roasted vegetable seasoned with herbs and spices. This vegetarian main course was an innovative twist and surprised many diners with its satisfying texture and taste.
• The chef pickled the chou-fleur florets with vinegar, sugar, and spices, creating a tangy and crunchy condiment. Served alongside grilled meats or sandwiches, this preserved chou-fleur added zest and complexity to their meals.