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FAQs about broccoflower
Broccoflower is a vegetable that looks like cauliflower, but its head is lime-green. It's a cross between broccoli and cauliflower. Broccoflower is usually smaller, lighter, less crisp, and less dense than white cauliflower.
If you eat broccoflower raw, you will find it slightly milder, tender, sweeter, and easier to chew than cauliflower. Cooked broccoflower, however, tastes like broccoli.
You can eat broccoflower in several ways and pair it with almost anything. You can cook or serve it just like you would regular cauliflower. You can also substitute it for cauliflower or broccoli in your favorite recipes.
You can stir-fry, roast, or microwave broccoflower. You can also churn broccoflower into a fine puree, and boil it into a creamy soup. You can add broccoflower to quiche or vegetable gratin, a cheese-loaded side dish. Remember to wash your broccoflower thoroughly just before cooking. Then cut the florets into similar sizes, so they cook uniformly. You can chop up and add raw broccoflower to salads. When blanched in warm water, you can also serve it as a part of a vegetable tray with dips.