I don't believe I've ever eaten cauliflower. But it can't possibly taste the same as broccoli, because it isn't as green. Broccoli is rendolent with the taste of green.
Cauliflower tastes white and a little bit spicy (like white cabbage, but less so) when raw, then tastes beiger the more it's cooked. One of my great-aunts used to cook cauliflower until it was more or less the texture of clotted cream. Yuk.
Well, I do think of it as a sliding scale - just-cooked cauliflower is sort of cream (white, but warmer), only getting to real beige when you get near great-aunt territory. That Delia recipe sounds tasty, anyway. Fresh coriander or coriander seeds?
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