BROCCOFLOWER

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?Broccoflower
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Brassicales Family: Brassicaceae Genus: Brassica Species: B. oleracea
Cultivar Group
Brassica oleracea Botrytis Group x Italica Group

There are two cultivars of Brassica oleracea (the cabbage) which commonly share the name Broccoflower. It would appear that they are a result of cross breading broccoli and cauliflower.

The true Broccoflower has the physical attribute of a cauliflower, although it has the color of broccoli. Its origins are a little uncertain, but it is thought to originate from the Netherlands. The other Broccoflower is actually Broccoli Romanesco, and is characterised by the striking and unusual fractal patterns of its flowerhead, and its vibrant green color. Broccoflowers are considered to have a milder and slightly sweeter flavor than their close cabbage-family relatives.

The claim that the Broccoflower is a cross between brocolli and cauliflower cannot be readily substantiated, and may simply be a misconception; The plant being actually a type of cauliflower. (citation needed)

If left growing, the plant will actually turn white like the commonly known cauliflower. (citation needed)

Varieties

Broccoflower is a type of cruciferous (cabbage family) vegetable.

Buying and storing tips

Broccoflower can be found in the produce section of most health food stores, specialty markets, and supermarkets. Look for a firm, compact head with tight florets, and avoid any heads that have begun to brown. Store unwashed, tightly wrapped broccoflower in the refrigerator for four to five days.

Availability

Broccoflower is available all year long.

Preparation, uses, and tips

Wash broccoflower head well, cut into florets, and steam until tender. Or cook broccoflower in stock, then purée with milk or soy milk for a fast, creamy soup.

Nutritional Highlights

Broccoflower (raw), 1 cup (93g)
Calories: 20
Protein: 1.88g
Carbohydrate: 3.9g
Total Fat: 0.19g
Fiber: 2.0g

• Excellent source of: Vitamin C (56mg)
  

• Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

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