Broccoflower cooks much like broccoli or cauliflower: steam, boil, roast, or sauté it. You can substitute broccoflower for broccoli or cauliflower in most recipes without changing technique.
There are two common varieties labeled broccoflower. One resembles a regular cauliflower head but with a vivid green color. The other is the spiky, pyramid-shaped Romanesco (also called Romanesco broccoli or Roman cauliflower), with bright chartreuse florets and a striking, jagged appearance.
Both types can be eaten raw or cooked. They are slightly sweeter and less bitter than typical cauliflower or broccoli, with a firm, pleasant texture.
- Buying and Storing Broccoflower
- Broccoflower Recipes
- A Simple Roasted Broccoflower Recipe
- Roasted Broccoflower with Shiitake Mushrooms, Rosemary, and Garlic Recipe
- More Vegetable Cooking Tips
Broccoflower is a hybrid produced by cross-pollinating broccoli and cauliflower. It is not a genetically modified organism (GMO); the hybrid was created through traditional cross-pollination. Broccoli and cauliflower are relatives in the cruciferous species Brassica oleracea, which also includes cabbage and kale.
Broccoflower is typically in season from fall through mid- to late winter. In warmer climates the season can extend into early spring.
Broccoflower is rich in vitamin C and vitamin A, and provides folate and other minerals. It is high in fiber and low in calories—about 35 calories per cup. As a cruciferous vegetable, it contains compounds that may support overall health.
Buying and Storing Broccoflower
Find broccoflower in the produce section near broccoli and cauliflower. Choose heads that are tight and firm with no brown spots and that feel heavy for their size. If leaves remain attached, they should look fresh and crisp.
Store broccoflower unwashed in a plastic bag in the refrigerator for up to six days. Do not rinse until you’re ready to prepare it.
Broccoflower Recipes
Use broccoflower in any recipe that calls for broccoli or cauliflower. It works well roasted, steamed, sautéed, or served raw in salads.
Perfect Simple Roasted Cauliflower
Braised Cauliflower with Anchovies and Capers
Best Parmesan-Roasted Broccoli
A Simple Roasted Broccoflower Recipe
This roasted broccoflower with shiitake mushrooms and rosemary makes a lovely autumnal side. A final drizzle of maple syrup, lemon juice, and a splash of vinegar adds a bright, slightly sweet finish. If you prefer, substitute cauliflower or broccoli for the broccoflower, or swap in your favorite mushrooms for shiitakes.
Serve this dish alongside baked salmon, slow-cooker pot roast, pan-fried pork chops, or next to mashed potatoes for a satisfying vegetarian plate.
Ingredients
- Broccoflower – One head, trimmed and cut into 1-inch florets.
- Shiitake mushrooms – About 8 ounces, wiped, stemmed, and halved; other mushrooms are fine.
- Olive oil – For tossing the vegetables.
- Garlic – Fresh cloves, peeled and smashed.
- Rosemary – One large sprig cut into 2-inch pieces.
- Maple syrup – A tablespoon to add a touch of sweetness.
- Lemon juice – Freshly squeezed, about 2 teaspoons.
- White wine vinegar – One tablespoon (or a substitute vinegar).
- Kosher salt and freshly ground black pepper – To taste.
Roasted Broccoflower with Shiitake Mushrooms, Rosemary, and Garlic
Ingredients
- 1 head broccoflower, cut into 1-inch florets
- 8 ounces shiitake mushrooms, wiped, stemmed, and halved
- 3 tablespoons olive oil
- 6 cloves garlic, peeled and smashed
- 1 large rosemary sprig, cut into 2-inch pieces
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon maple syrup
- 2 teaspoons fresh lemon juice
- 1 tablespoon white wine vinegar
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil and lightly oil it. Spread the broccoflower and shiitakes on the sheet, drizzle with olive oil, add the garlic and rosemary, and sprinkle with salt. Toss with your hands to coat, then arrange in a single layer.
- Roast about 25 minutes, until the vegetables are tender and lightly browned in spots.
- While roasting, whisk together the maple syrup, lemon juice, and vinegar in a small bowl.
- Remove and discard the rosemary sprigs from the baked vegetables. Pour the maple-lemon-vinegar mixture over the vegetables and toss to coat. Taste and adjust salt and pepper. Serve hot or warm.
Notes
- Cauliflower or broccoli can be substituted for broccoflower.
- Any mushrooms will work; shiitakes add a meaty texture and rich flavor.
- Leftovers are great chopped into quesadillas or added to grain bowls.
Nutrition
Calories: 134 kcal; Carbohydrates: 9 g; Protein: 2 g; Fat: 11 g; Fiber: 2 g. Sodium and micronutrients will vary with ingredients and portion size.
More Vegetable Cooking Tips
- How to cook butternut squash
- How to cook pears
- How to cook pumpkins
- How to cook zucchini and summer squash
- How to cook kohlrabi