It's lime green and the size of my head: how do I cook it?
January 23, 2009 1:16 PM   Subscribe

I just bought home an enormous head of broccoflower. How should I prepare it?

The physical configuration is more like cauliflower than broccoli, and I'm told the taste is somewhere between the two. My husband is not a huge fan of cauliflower (though he loves broccoli--go figure), so I'm looking for something a bit more nuanced than simply roasting it. I'd prefer to make it part of a main course for dinner than simply a side or a soup. Assume a full kitchen of equipment and spices.
posted by libraryhead to Food & Drink (15 answers total) 3 users marked this as a favorite
 
Can you EVER go wrong with frying?
posted by hal_c_on at 1:27 PM on January 23, 2009


Use it in any way you would use broccoli or cauliflower. Steam it, toss it in a stir-fry, eat it raw. Do anything you like, really
posted by Faint of Butt at 1:30 PM on January 23, 2009


this recent recipe from Melissa Clarke for the NYT is a really unusual and fabulous way to use cruciferous vegetables - it's almost like a vegetable escabeche without the frying. You could build a meal around it - a poached egg would be pretty amazing on top, or you could get more complex with something kind of nicoise-inspired - use the marinated broccoli (with different flavors - walnut oil and mustard would be brilliant) as a base; add boiled and wedged new potatoes; nicoise olives; capers; seared but very rare tuna fanned over; a poached egg on each portion.

Now I need to run home and make this.
posted by peachfuzz at 1:34 PM on January 23, 2009 [3 favorites]


Combo of stir-frying (in a good olive oil mixed with butter) and steaming (use a big frying pan with the lid on to finish.)
Maybe slivered red or yellow pepper for color.
Drizzle with expensive balsamic vinegar. Salt and pepper.
posted by weapons-grade pandemonium at 1:35 PM on January 23, 2009


Roast: Toss with a little olive oil, salt and pepper, & some chopped garlic if you are so inclined, throw in an oven-proof dish, roast in the oven 400 degrees, toss occasionally, 15-20 minutes or so until browned at the tips and still slightly crunchy within. This method is great for broccoli and works well with this stuff as well.
posted by beagle at 1:45 PM on January 23, 2009 [1 favorite]


You cut it into small pieces and throw them in a pot of water. When the water boils, you add pasta. Then you proceed like normally with pasta. In the meantime you roast pine nuts lightly; then you throw everything together with a good amount of scamorza.

This is, to the best of my knowledge, the best recipe known to mankind.
posted by dhoe at 1:45 PM on January 23, 2009 [1 favorite]


Oh, sorry, you said more than simply roasting it. But really, with the garlic, you can't go wrong and it's quick and easy. A guy we had for dinner not long ago who never eats anything green finished his portion and wanted more.
posted by beagle at 1:47 PM on January 23, 2009


Two minutes in the Pressure Cooker.

A sadly underused tool these days. It's a form of very fast ultra-steaming that allows foods to retain their flavor and nutrients.
posted by fairmettle at 2:04 PM on January 23, 2009


My favoritest thing to do with roasted cauliflower is as follows, and I bet it would be even tastier with your broccoflower:

After roasting while still warm, toss with chopped shallots, a bit of finely chopped rosemary and a tangy dressing with equal parts lemon juice and red wine vinegar with just a bit of olive oil. The acid is key here. Let it sit for a bit to blend the flavors and come more or less to room temperature, then toss in a generous amount of crumbled feta cheese, toasted walnuts, chopped parsley and watercress leaves, arugula leaves, or sliced belgium endive.

The textures going on here and the play between lemony dressing, earthy veg, bitter greens, salty cheese, and crunchy nuts is very pleasing. I serve it with simply sauteed chicken or fish or with a poached or fried egg on top.
posted by mostlymartha at 2:05 PM on January 23, 2009


This cold salad works with either cauliflower or broccoli, I love it with both.

Mix about 2 tblspoons Miracle Whip (not mayo), rice wine vinegar, sugar, diced red onion (or shallots) and water to a consistency of thin salad dressing. Amounts depend on amounts of veggies used, but it's hard to mess up. Toss with the broccoli/cauliflower in a covered bowl. Serve.
posted by sanka at 2:31 PM on January 23, 2009


Occhi's broccoli arrabiata recipe from the time when I had too much broccoli worked really well. I bet it would be great with broccoflower too.
I served it over pasta (penne) because I love starches like that.
posted by rmless at 2:42 PM on January 23, 2009


I love it with pasta, bacon and a cheese saucse.
posted by Solomon at 2:50 PM on January 23, 2009


I just tried that recipe peachfuzz mentions above. It's pretty damn good.
posted by maudlin at 5:08 PM on January 23, 2009


Don't tell your husband, but broccoflower is only slightly different from regular cauliflower. Aloo gobi is great with it.
posted by fidelity at 6:42 PM on January 23, 2009


Why not make canneloni.
posted by gergtreble at 10:38 AM on January 25, 2009


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