Caulilini® is the registered trademark of Mann Packing out of California, the company that created it and that created Broccolini®. Mann states that Caulilini® is not GMO. I've attached their Caulilini® recipe guide, just because it was there.
From Mann's website: "Caulilini® tends to get airsick, so is best transported by sea or ground, but does not like to be fried anywhere. We apologize to our Asian customers." Despite their official stance, my attached file shows a recipe for Grilled Caulilini® and a recipe for Pan-Seared Caulilini®.
@Kate Ellery The last recipe in that booklet I uploaded is for pickled Caulilini®. I bet it would be good canned for a while. My mother used to put up Mustard Pickled Cauliflower that was pretty good.
I like fermented veggies with the exception of cabbage it upsets my gut ..so the new Cauli blossom might be good to ferment / pickle . @John Brunner I used to make mustard pickles using cauliflower when the kids were young but I don’t anymore ..we only use about one jar of mustard pickles a year ….and when I do buy it I buy a Adelaide hills produced pickle Called spring gully https://springgullyfoods.com.au/product-category/pickle-chutney/
This got me excited, and then sad: I can no longer eat any Brassica species because of a new hiatal hernia that causes me heartburn, when I do. Dang.....