The term broccoflower is used to describe two different, though similar, vegetables. The name comes from a cross between broccoli and cauliflower. Because the two vegetables are very closely related, they can be easily cross-pollinated.
One type of broccoflower looks just like cauliflower, but is lime-green in color. The one shown at the left is Romanesco broccoli, is another type of broccoflower. This unusual vegetable is also lime-green and has a very unique geometric pattern. It looks like a bunch of mini pine trees stuck together!
Both types of broccoflower are slightly sweeter and less cabbage like than broccoli or cauliflower. Broccoflower is delicious raw or cooked and can be substituted for cauliflower or broccoli in any recipe that calls for them.
Roasted Broccoflower:
- Broccoflower
- Salt & Pepper
- Olive oil spray
Break the "mini pine trees" off and place them on the baking sheet. Spray with olive oil spray. Sprinkle with salt and pepper. Bake at 360 for about 40 minutes.
For a different taste try the following: Place the raw, broken up pieces of the broccoflower in a bowl, sprinkle with salt, pepper, and curry powder, add 2 table spoons of lemon juice, olive oil spray and bake at 360.
