Broccoflower is a green cauliflower-broccoli hybrid grown by California growers Tanimura & Antle. It is rich in vitamin C, low in calories and carbohydrates, and may help defend against some types of cancer. It can be prepared in various ways and should be stored in the refrigerator for up to five days. To maintain its color while cooking, add lemon juice and avoid overcooking.
Broccoflower (pronounced “BRAHK-uh-flower”) is the trade name owned by California growers Tanimura & Antle, used exclusively for their version of green cauliflower, a cauliflower-broccoli cross.
Tanimura & Antle’s Broccoflower, grown and sold by other growers simply as “green cauliflower,” carries the assets of both of its parents, even though it ostensibly favors the cauliflower, rather than the broccoli, side of the family. Because broccoli and cauliflower are relatively closely related, cross-pollination occurs readily.
A popular cultivar of green cauliflower is the “green ball,” a very descriptive name. Broccoflower, or green cauliflower, resembles a white cauliflower whose curd has been dyed a springtime hue of vivid chartreuse.
In flavor, Broccoflower again leans more towards cauliflower than broccoli, although it has some of the sweetness of broccoli and is milder than typical white cauliflower. Rich in vitamin C, green cauliflower is a good source of folate and is low in calories and carbohydrates — a 1-cup (95 g) serving has only about 25 calories and no fat. A crucified green vegetable cauliflower contains compounds that may help the body defend against some types of cancer.
Broccoflower is available year-round in the fresh produce section of the grocery store. When selecting a green head of cauliflower, avoid any with brown spots on the curds or wilted leaves. Look for a nice compact head that feels heavy in the hand. If not using immediately, store the whole unwashed, untrimmed head in the refrigerator in a sealed plastic bag for about five days. When you’re ready to serve, remove the outer jacket leaves and discard. Wash the curds before eating. Any discolored spots that may have developed after purchase can be trimmed away with a paring knife.
Green cauliflower can be prepared as can white cauliflower. Eat raw, or freshly blanched, on vegetable platters or in salads. Fry, steam, microwave, roast or puree. It produces a delicious cream soup with a beautiful unique pale green color. For a surprising side dish, steam and serve the whole head. As a low-carb alternative to mashed potatoes, steam Broccoflower florets until tender, drain well, and mash them with sour cream, butter, salt, pepper, and a little horseradish, if desired .
To help Broccoflower maintain the intensity of its bright yellow-green color while cooking, add a few drops of lemon juice to water when steaming or microwaving. Care must be taken not to overcook green cauliflower. As with traditional white cauliflower or broccoli, overcooking produces an unpleasantly mushy texture and strong odor and diminishes the vegetable’s nutritional quality.
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