"Cauliflower in the style of Granada." Cauliflower blanched and then stewed with bacon and onion and finished with chicken broth flavoured with vinegar and saffron.

Cauliflower dressed with garlic and vinegar with a little oil.

Cauliflower florets softened in a marinade of garlic and vinegar, dipped in egg and breadcrumbs and deep-fried.

"Cauliflower au gratin." Cauliflower coated in béchamel sauce, topped with cheese and then baked in the over until bubbling and golden.

Cauliflower baked in the oven.

Cauliflower with hollandaise sauce.

Cauliflower florets garnished with potato puréed with egg yolks and butter, topped with béchamel sauce and cooked au gratin.

Fried cauliflower. Caulifower broken up into florets, blanched, dipped in flour, beaten egg and breadcrumbs and then fried.