October 17, 2016

Eat Colorfully! Try a Broccoflower!

By Diane Dembicki, PhD, LMT, CYT, Clinical Associate Professor, Director of the M.S. in Nutrition Program

broccoflowerA broccoflower is a combination of broccoli and cauliflower, having the physical characteristics of a white cauliflower with a color that is lime-green.  It is described as having a delicious sweet and mild flavor that is somewhat between the two, but raw, it’s more like cauliflower and cooked, it’s more like broccoli. 

Broccoflower has more Vitamin C than oranges and additional health benefits like other cruciferous vegetables. Check out the Yuma County AZ Cooperative Extension site for more fascinating info on this uniquely colored veggie.

Recipe: Curry Roasted Broccoflower

2 heads broccoflower
2 tablespoons curry powder
1 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 350 degrees. Wash broccoflower and chop into small bite-size pieces. In a large mixing bowl, toss together broccoflower and all other ingredients. Place broccoflower pieces on a cookie sheet and bake for up to 45 minutes, until tender.

Recipe from journalist Jaime McLeod’s Oct. 2009 blog site “What the Heck is a Broccoflower?”



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