Cookbook:Broccoflower

Broccoflower refers to two cultivated varieties of Brassica oleracea.

Characteristics
The first variety of broccoflower resembles a traditional cauliflower, but with light green flesh. The second variety is known as romanesco broccoli, and it has a bright yellow-green appearance with spiky florets growing in fractal patterns. Both taste more like cauliflower than broccoli.

Selection and storage
When selecting broccoflower, go for heads that are bright, firm and not soft or wilted, and dense. Avoid those with discoloration or slimy spots. Do not wash before storing in the fridge —they should keep for at least a week, and perhaps longer.

Use
Broccoflower is prepared much the same as cauliflower and broccoli, served raw, roasted, steamed, and boiled. Like them, overcooking broccoflower can quickly make it turn dull and mushy.