Frazz by Jef Mallett for January 28, 2025

Hi Caulfield!

I was hoping that term “like” was dead and gone.

It’s pretty good with brown butter, or just lemon butter. Or whipped with potatoes. But it’s TERRIBLE when forced into drag as a pizza crust substitute or the like.

I’m not eating anything sounding like high bacteria counts.

Raw cauliflower is good with a dip. I will never again eat it cooked.

That would be some bad S***.

But avoid ALL broccoli….

Who would ever think of making a pizza from Cauliflower? Yuck!

So I guess salmon is out too, because… well, salmonella.

Pass on this one. Nothing to get one’s teeth into.

I wonder if Caulfield likes cauliflower.

I won’t eat anything that sounds like “Brussel Sprouts.” :-p

I hate cauliflower. I don’t mind my vegetables, but there’s no saving cauliflower, even with cheese.

Just twist it around to read “collie forum” and imagine a conference of doggies.

“Coliform” look it up.

Dip it in melted cheese, roll it in bread crumbs, and bake. It’s fantastic.

The secret is garlic and parmesan.

I used to play with those as a kid – it was “coliform fun”

Something like that won’t put me off eating something as good and healthy as cauliflower, raw or cooked.

When I was a kid the only thing I found good about cauliflower was that at least it wasn’t broccoli. And now I eat broccoli – voluntarily! – almost every day. I’ve come to accept that when it comes to food, unfortunately, the more pain, the more gain.

Crazy. I’m tring to post something about cauliflower recipes and preferences and am getting stopped: “Hold on. Your comment includes word(s) on our banned list. Please edit your message and try again.”

Years later I got even for the cauliflower, lima beans, etc.

“If you don’t eat those Carolina reapers you’ll get them for breakfast tomorrow!”

Whoever said Cauliflower is edible was dabbling in the black arts.

“Eat your Brassica oleracea (var. botrytis), or you’ll have it for breakfast!”

From Wikipedia: "Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. The family takes its alternative name (Cruciferae, Neo-Latin for “cross-bearing”) from the shape of their flowers, whose four petals resemble a cross."