date:Jan 23, 2019
development is the cooking time. It takes time to prepare cauliflower. People dont feel like spending a lot of time in the kitchen anymore. Another downside often mentioned by consumers is the products smell once cooked.
84% of the French cauliflowers are produced in Brittany. Another 5% is produced in Normandy. The Gosselin Normandie company specializes in those Breton and Norman cauliflowers, which are very different from the ones cultivated in southern Europe. The French cauliflower weighs