Broccoflower #Recipe (Mild Broccoli & Cauliflower Taste)

 

When I found this at the store, I just had to try it. Have you ever heard of it before? Well now I love it!

 

There’s a lot of ways to eat it, below is a list of recipes to go to.

 

Broccoflower was originally developed in Holland and has been grown in the U.S. for almost twenty years. Its hybrid name was coined by Tanimura & Antle who first marketed it as Broccoflower in 1989. It tastes similar to cauliflower when raw, and is milder and sweeter when cooked. Broccoflower is a good source of vitamin C and folate.

Broccoflower brand green cauliflower is exclusively available from Tanimura & Antle, and should feel firm, heavy and compact. The leaves should be fresh in appearance, and the heads should be light to medium green, with tight, unblemished curds.

This can be eaten raw or cooked. Before cooking, cut florets into similar sizes to ensure uniform cooking. You can stir-fry or roast it with curry sauce. Or mash for a colorful folate rich alternative to potatoes.

When I made this I washed it, then cut it up. Then I boiled it for 9 minutes. Then drained it and placed it in a serving bowl.

 

Of course you can use any spices you want. I used Medley Peppercorn, Sea Salt, Chopped Garlic and Velveeta cheese, and at the end I stirred in some Sharp cheese. That’s it! It turned out delicious!

Here are some other recipes for the Broccoflower:

 

Italian Chopped Salad

Sesame Broccoflower Stir Fry

Broccoflower, Cranberry and Almond Salad

Layered Salad with Bacon, Mustard-Beer Dressing & Pretzel Crunchers

 

I hope you find some recipes you like here! Thank you for stopping by! I really appreciate you! Please leave a comment with any suggestions or questions.