Cookbook:Broccoflower

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Broccoflower
CategoryVegetables

Cookbook | Recipes | Ingredients

Broccoflower refers to two cultivated varieties of Brassica oleracea.

Characteristics[edit | edit source]

The first variety of broccoflower resembles a traditional cauliflower, but with light green flesh.[1] The second variety is known as romanesco broccoli, and it has a bright yellow-green appearance with spiky florets growing in fractal patterns.[1] Both taste more like cauliflower than broccoli.

Selection and storage[edit | edit source]

When selecting broccoflower, go for heads that are bright, firm and not soft or wilted, and dense.[2] Avoid those with discoloration or slimy spots. Do not wash before storing in the fridge[2]—they should keep for at least a week, and perhaps longer.

Use[edit | edit source]

Broccoflower is prepared much the same as cauliflower and broccoli, served raw, roasted, steamed, and boiled. Like them, overcooking broccoflower can quickly make it turn dull and mushy.[3]

Recipes[edit | edit source]

Category Broccoflower recipes not found

References[edit | edit source]

  1. a b McLeod, Jaime (2009-10-26). "What the Heck Is a Broccoflower?". Farmers' Almanac - Plan Your Day. Grow Your Life. Retrieved 2024-01-14.
  2. a b Nast, Condé (2015-10-14). "Romanesco: Cooler Than Broccoli, Maybe Even More Delicious". Bon Appétit. Retrieved 2024-01-14.
  3. "What Is Romanesco? How Do You Cook It?". Allrecipes. Retrieved 2024-01-14.