Isn’t this the coolest looking vegetable? I like when they show up in our CSA boxes. Some call it Romanesque Cauliflower, Broccoflower or Romanesco Broccoli. I like it raw with dip or steamed with a huge dollop of butter melting throughout the little “christmas tree” shaped pieces.
There are many different kinds of green cauliflower, and several are the result of the cross-pollination of broccoli and cauliflower.
Broccoflower is generally milder, more tender, and slightly sweeter than either broccoli or cauliflower. For those reasons, they are delicious raw, and make a great, conversation-starting addition to crudités platters.
Broccoflower can be substituted for cauliflower or broccoli in any recipe that calls for them. Beware of overcooking. Just like broccoli, broccoflower can become stringy and unpleasant when overcooked.
EASY BUTTERED BROCCOFLOWER
- 1 head broccoflower, cut into florets
- 1/4 cup (60 mL) grated Parmesan cheese
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) butter
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
In large pot of boiling water, cook Broccoflower until tender-crisp, 5 to 7 minutes. Drain and transfer to large bowl. Add Parmesan cheese, lemon juice, butter, salt and pepper; toss.
