Broccoflower

Broccoflower, also know as caucoli or broccoli romanesco, is the result of a cross between broccoli and cauliflower. Although its physical attributes resemble cauliflower, it has the color and flavor of broccoli and an unusual fractal pattern in the flowerhead. Broccoli and cauliflower are both cultivars of the species Brassica oleracea, the cabbage. Originating in the Netherlands, has a milder flavor than either of its parents.

Actually, the common misconception is that this is a cross between brocolli and cauliflower. The plant is actually a type of cauliflower that has the flavor and color of brocolli, but the look of cauliflower. If left growing, the plant will actually turn white like the commonly known cauliflower.

Originating in Holland, broccoflower is almost chartreuse in color and has a milder and slightly sweeter flavor than its close cabbage-family relatives.

Varieties
Broccoflower is a type of cruciferous (cabbage family) vegetable.

Buying and storing tips
Broccoflower can be found in the produce section of most health food stores, specialty markets, and supermarkets. Look for a firm, compact head with tight florets, and avoid any heads that have begun to brown. Store unwashed, tightly wrapped broccoflower in the refrigerator for four to five days.

Availability
Broccoflower is available all year long.

Preparation, uses, and tips
Wash broccoflower head well, cut into florets, and steam until tender. Or cook broccoflower in stock, then purée with milk or soy milk for a fast, creamy soup.

Nutritional Highlights
Broccoflower (raw), 1 cup (93g)
Calories: 20
Protein: 1.88g
Carbohydrate: 3.9g
Total Fat: 0.19g
Fiber: 2.0g

Excellent source of: Vitamin C (56mg)

Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

Brassica | Inflorescence vegetables | Cruciferous vegetables

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