Cauliflower

Cauliflower is nothing but a cabbage with a college education.
—Mark Twain

Creamy white beauty, bouquet
of florets fit for a bride. A compact
head of ivory curd, encircled by

a crown of spring green leaves. She is
caulis floris, a cabbage flower.
Crunchy caper, cruciferous cuisine,

wallflower of the vegetable world.
Her more colorful cousins—deep purple
cabbage, fiery red peppers, orange gold
carrots—get all the attention.

But your plate’s palette craves a splash
of white. A neutral shade, a cool season
crop, an esthetically pleasing epicurean

experience. Stir-fried, sautéed, steamed—
dine on her alabaster loveliness. Subtly
sweet and nutty. She’s nubbly and crumbly.

Even her names are lovely—
White Cloud, Snow Grace, and Candid Charm.
Hybrid White and Snowball.

Culinarily chic, a crudité extraordinaire.
She is brassica oleracea.

 


Kim Zach is a high school English teacher and a lifelong resident of the Midwest. Her poem “Weeding My Garden” appeared in the spring 2015 issue of U.S. 1 Worksheets and was reprinted in the quarterly review Genesis. Another poem, “When I Consider,” is scheduled for publication in U.S. 1 Worksheets next spring.


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