While searching for strawberries last Sunday at the Civic Center Farmer's Market, I saw mountains of this unusual looking cauliflower. Blowsy and loose, like a somewhat slovenly maiden aunt to the crisply compacted everyday variety, I was assured by the mostly Chinese-speaking farmer that it was even better, less bitter.
All the Chinese grandmas were grabbing it up, so I knew it had to be good. And it was—just tossed in peanut oil and roasted in a hot oven, it made a nice simple supper sprinkled with sea salt and pepper and some leftover smoked paprika scented almonds. The flavor, texture and aroma assure me that it is indeed cauliflower but I'm still curious. Does anyone have more information?