Floret example sentences

"Floret" Example Sentences

1. Cut the broccoli into florets.
2. The cauliflower florets were lightly sautéed in olive oil.
3. She lined the baking dish with the broccoli florets.
4. Steam the cauliflower florets until just tender.
5. Arrange the broccoli florets in an even layer on a baking sheet.
6. Toss the cauliflower florets with olive oil and salt.
7. Roast the brussels sprout florets until browned and crispy.
8. Sprinkle the roasted cauliflower florets with parmesan cheese.
9. Drizzle balsamic vinegar over the warm broccoli florets.
10. Grate carrot into florets with a cheese grater.
11. I boiled the cauliflower florets until fork tender.
12. Use a knife to separate the broccoli into florets.
13. The cauliflower florets were delicately flavored and perfectly cooked.
14. The florets of romanesco cauliflower have a fractal shape.
15. Remove the tough stems and separate the cauliflower into evenly sized florets.
16. Sprinkle minced garlic over the broccoli florets before roasting.
17. The cauliflower florets cooked just until tender-crisp.
18. Divide the cauliflower into evenly sized florets.
19. Roast the cauliflower florets with garlic and olive oil.
20. The snow pea pods were removed and only the bright green florets remained.
21. Sprinkle the roasted broccoli florets with lemon juice.
22. The cauliflower florets were coated in a spicy buffalo sauce.
23. The broccoli and cauliflower florets were steamed to perfection.
24. Cut the romanesco cauliflower into florets.
25. Stir the broccoli florets into the pasta at the end to warm through.
26. The romanesco cauliflower looks like a fractal with its whorled florets.
27. Cut the cauliflower into evenly sized florets.
28. The broccoli florets are used in soup.
29. The cauliflower florets were the perfect texture.
30. Drizzle olive oil over the oven roasted cauliflower florets.
31. Toss the cauliflower florets with herbed vinaigrette.
32. The cauliflower florets add a nice crunch to the salad.
33. The cauliflower florets were quickly blanched before roasting.
34. The broccoli florets tasted sweet and nutty when roasted.
35. The broccoli florets were soft but retained some bite.
36. Sprinkle freshly grated parmesan cheese over the broccoli florets.
37. The brussels sprout florets were the perfect size for roasting.
38. Roast the cauliflower florets until browned and caramelized.
39. The romanesco cauliflower's florets have a spiral shape.
40. Cut the cauliflower into small florets.
41. The cauliflower florets were a beautiful golden brown after roasting.
42. The cauliflower florets are added in large batches to cold water to avoid discoloration.
43. The cauliflower florets had just enough crispness.
44. Chop the broccoli florets into small pieces.
45. The broccoli florets were left a little crunchy.
46. The brussels sprout florets were evenly roasted.
47. The romanesco cauliflower looks like fractals because its florets self-repeating.
48. Drizzle the roasted broccoli florets with soy sauce.
49. Use a knife to cut the cauliflower into medium sized florets.
50. Break the cauliflower into medium sized florets.
51. The romanesco cauliflower florets have triangular shapes.
52. I like to roast the cauliflower florets until they are browned and caramelized.
53. The cauliflower florets are browned in oil before adding stock.
54. Stir fry the cauliflower florets with soy sauce and ginger.
55. The broccoli florets were cooked until just tender.
56. Toss the cauliflower florets in olive oil and roast them in the oven.
57. The romanesco cauliflower was cut into pyramidal florets.
58. Remove the large leaves from the bottom of the cauliflower head and break into bite-sized florets.
59. Toss the broccoli florets with toasted sesame seeds.
60. The cauliflower florets were delicately flavored.

Common Phases

1. The cauliflower florets were lightly steamed.
2. I separated the broccoli into florets for roasting.
3. The little daisy florets were yellow at the center.
4. I picked the cauliflower into evenly sized florets.
5. The artichoke has cone-shaped florets surrounding the base.
6. A carpet of diminutive chamomile florets blanketed the grass.
7. The cabbage was cut into florets for stir fry.
8. The florets of the broccoli were charred from roasting too long.
9. The cluster of garlic florets were still attached to the bulb.
10. The Romanesco cauliflower has cone-shaped fractal florets.
11. Many crop cultivars like cauliflower produce enlarged florets.
12. The tiny capitulae of the yarrow formed rounded white florets.
13. The florets of chamomile tea came from the daisy-like plant.
14. Each floret on the daisy head contained many tiny flowers.
15. The maturing sunflower spathes will soon reveal bright yellow florets.
16. Several heads of Brussels sprouts produce miniature cabbage florets.
17. The cauliflower was separated into uniform sized florets for roasting.
18. The artichoke is trimmed to expose the large, fleshy green florets.
19. Each tarragon sprig terminated in small yellowish green aromatic florets.
20. The Romanesco head contains pale green conical clusters of miniature florets.
21. Separating the broccoli into smaller florets increases the surface area for caramelizing.
22. The daisy head contains many tiny yellow disc florets surrounding the central disc.
23. The goldenrod seeds form fluffy tufts that carry their tiny florets on the wind.
24. In mature cabbage, the florets close forming tight heads.
25. An abundance of Italian parsley florets garnished the finished dish.
26. The artichoke leaves protect the tender inner choke and pale greenish violet florets.
27. The chamomile flowers contain a central disc of tiny yellow tubular florets surrounded by white ray florets.
28. Bellis perennis, the English daisy, produces about 25 white ray florets around a yellow disc.
29. The little sweet pea florets perfumed the fresh spring air.
30. The varying sizes of the cauliflower florets were due to variations in stem length.
31. The diffused florets of goldenrod perfumed the woods with their spicy honey scent.
32. Fertile florets occupy the disk center of a composite flower head.
33. Slender stalks supported the cluster of chive florets.
34. As the artichoke cooks, the fleshy lower florets become tender and edible.
35. The sunflower's dark pinkish purple florets mature from the outside in.
36. The florets of yarrow lend a pleasant herbal note to potpourri.
37. The innermost florets of the Romanesco head remained green and tightly folded.
38. The fennel bulb sends up a cluster of feathery fronds and yellow florets.
39. The Jerusalem artichoke produces clusters of tiny yellowish green florets.
40. The mauve florets of the rose campion perfumed the summer breeze.
41. The dandelion's yellow ray florets surround the tiny disc florets.
42. Inedible pale green papery bracts surround the inner edible florets of the artichoke.
43. The soft wooly florets of thistledown floated gently on the wind.
44. Fennel pollen comes from the tiny yellow florets clustered at the top of the fennel stalk.
45. The yarrow florets lend a subtle herbal note to potpourri.
46. The tiny white disc florets of the dandelion make up its center.
47. The French tarragon leaves terminated in small yellow-green aromatic florets.
48. Each colt's foot flower head contains numerous tiny yellow disc florets.
49. She harvested the chamomile florets to make tea.
50. Nigella produces clusters of tiny blue florets.
51. The dill florets lend an anise flavor to marinades and sauces.
52. Tiny reddish-purple nettle florets glistened with morning dew.
53. The heat caused the artichoke florets to open exposing their mauve-violet centers.
54. The calendula florets were golden yellow.
55. The dandelion puffball contains thousands of tiny one-seeded florets.
56. Coltsfoot seeds have silky tufts that help disperse the tiny disc florets.
57. Some composite flowers have enlarged tubular florets surrounding the disc florets.
58. The sunflower's outer florets open first, revealing the brown centers.
59. The bright yellow dahlia florets lit up the fall garden.
60. The artichoke's purple florets flavor soups and stews.