@Burnt Offering, thank you for your note! The cauliflower was a little green and soft in the stem but I had cut off the flower tossed it in olive oil and a teaspoon of salt per and put it on a baking sheet for 50 mins at 350c. It came out just fine - very tasty. I'm not sick yet so all good.
Moldy green? Or raw green? Either way, I would cut ALL the green out. Cauliflower usually goes brown on the florets when it spoils and gets soft like celery when it's older. I'm not so sure about green - I might pass on it alltogether.
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