Did you know?
Broccoflower is named for its two “parents,” cauliflower and broccoli. We think “caulifloli” would be a more appropriate name. Granted, it doesn’t exactly trip off the tongue, but in terms of shape, texture and taste, Broccoflower is mostly about the cauliflower. The chlorophyll of broccoli simply contributes the light green hue that distinguishes this cruciferous veggie from its white relatives, according to Tanimura & Antle, the California-based produce company that has marketed it under the Broccoflower name since 1989.
The plant itself, though, is thought to have originated in Holland, according to “Food Lover’s Companion.” An entire head of Broccoflower contains about 175 supernutritious calories; one serving (about one-fifth of a head) provides 90 percent of the daily requirement of vitamin C and is a great source of folate.
Buying tips
Broccoflower is available year-round, mostly in larger supermarkets. As with regular cauliflower, choose heads with compact florets and fresh-looking leaves. Avoid those with brown spots.
Storing hints
Store it unwashed, and wrapped, in the crisper drawer. It should keep up to five days, according to “Food Lover’s Companion.”
Cooking suggestions
No surprise: Treat it like cauliflower. Serve it raw on a crudite tray (an especially good for St. Patrick’s Day platters), or steam, boil or roast it: Cut it into florets, toss lightly with olive oil and bake 15 to 20 minutes at 425 degrees. The veggie tastes like cauliflower when raw, but sweeter once it’s cooked, according to Tanimura & Antle.
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renna@tribune.com
