The term broccoflower is actually used to describe two different, though similar, vegetables. The name comes from a cross between broccoli and cauliflower, two vegetables that are actually so closely related that they can be easily cross-pollinated.
One type of broccoflower looks just like white cauliflower, but is lime-green in color. There are many different kinds of green cauliflower, and several are the result of the cross-pollination of broccoli and cauliflower.
Another vegetable that is often called broccoflower is Romanesco broccoli, an unusual green vegetable that has a unique fractal pattern, resembling tiny pine trees, on its head.
Both types of broccoflower are generally milder, more tender, and slightly sweeter than either broccoli or caulifower. 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. Here are a few recipes to get you started.
Lemon Dijon Broccoflower
1 head broccoflower,
2-3 tablespoons butter, melted
1 teaspoon Dijon mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons shredded parmesan cheese
Wash broccoflower and chop into bite-sized pieces. Cook or steam broccoflower about 7-9 minutes, until tender. Combine in a large bowl, melted butter, mustard, lemon juice, salt and sugar and mix.
Place cooked, drained broccoflower into bowl with the sauce mixture, and toss to coat. Sprinkle with parmesan cheese, gently toss, and serve.
Curry Roasted Broccoflower
2 heads broccoflower
2 tablespoons curry powder
1 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Preheat oven to 350 degrees. Wash broccoflower and chop into small bite-size pieces. In a large mixing bowl, toss together broccoflower and all other ingredients. Place broccoflower pieces on a cookie sheet and bake for up to 45 minutes, until tender.