This post was originally published for November’s What’s on Your Plate challenge, hosted by Donna at Retirement Reflections and Deb at The Widow Badass Blog.
I found this interesting vegetable at my local farm stand. It was placed next to the yellow cauliflower and beets. The green florets peaked in steeple-like trees, looking like the collection of my mom’s little succulents. I have to admit, the beauty alone swayed me to put it in my basket. The farmer said it was a hybrid cross with broccoli and cauliflower. Hmmm. I’ll eat broccoli but can’t say cauliflower is my go-to veggie. My husband has a life long aversion to cauliflower and has never been a fan of broccoli. I bought the pretty vegetable, anyway. We are grown-up enough to try different foods even if cauliflower is involved.
My daughters and nieces offered a variety of roasting, frying, and boiling suggestions. I was intrigued with slicing the head into steaks and grilling with herbs and a splash of red wine vinegar. However, the core was very narrow and the florets fell from the branches. I arranged the florets in a roasting pan, seasoned, and drizzled oil and a bit of vinegar.The pan went into a 400 degree oven for 25 minutes. I tossed the not quite cooked through veggies in an egg wash and stirred in a breadcrumb and Parmesan cheese mix, then baked for 10 minutes.
The broccoflower did not give off that pungent cauliflower or broccoli fragrance. It smelled more like cheese than anything else. It had a light crunch. Both Matt and I ate it. He said it was good. Since we both love cheese, it was good-not spectacular-but good enough for grown-ups to say we tried it.. As I cleared the table, Matt added I did’t have to buy the broccoflower again.
Great BIG Thanks and appreciation go out to Natalie the Explorer who keeps the Weekend Coffee Share percolating.
Are you or someone you know a teacher, librarian, homeschool-er and/or PTA/PTO member? Sign up for my newsletter to stay in the know of my “There’s an Author in Our School“ events and programs. Click HERE.
Buy your books at Bookshop.org, where every purchase supports an independent bookstore.
I am an affiliate member of Bookshop.org and receive small compensation for each purchase through the above link
Books are also available on Amazon, Barnes and Noble, and your local Indie Bookstore.
Stories Served Served Around The Table 
Hi, Antoinette – I LOVE this post in its many aspects. Most of all, I liked Matt’s comment at the end.
If you are ever tempted to pick up this vegetable again, I do have a recipe for a great broccoflower soup that might disguise the original flavours enough so that Matt is none the wiser! 😀
https://www.taste.com.au/recipes/broccoflower-pine-nut-soup/163cbd01-d9f1-488c-bd60-bf4d28a63d23
LikeLiked by 1 person
Ooh, thanks. Imagine trying this
LikeLiked by 1 person
I guess in this instance, “pretty is as pretty taste”.
LikeLiked by 1 person
True! 😁
LikeLike
Antoinette, I liked Matt’s comment at the end. I’ve seen this vegetable at farmers’ market but haven’t tried it. Thank you for your weekend coffee share.
LikeLike
Hi Antoinette,
Mark us as having found it too, tried & liked it, but not enough to struggle to find it or pay more for this exotic vegi. I looked it up at the time and it’s called Romanesco broccoli which we thought tasted fine, just not so special to swoon over.
I was mostly impressed by the natural fractal patter of how it grows. I also thought it was a hybrid but apparently not. It certainly in in the same group of veggies with broccoli and cauliflower – which we also love. Too bad you and Matt didn’t enjoy it as much as we did, but if you’re not fond of both broccoli and cauliflower, you would not likely enjoy this close relative of them.
Regardless, you gave it a fair tasting so it is what it is. If we’re ever at dinner together and it shows up, we can pause in our laughing at whatever for you to push your helping my way [smile].
LikeLiked by 1 person
Thanks for commenting, Gary. It seems that your local growers are more in the know than my humble farmer. In any case, we gave it a try. My daughter was intrigued to photograph it and perhaps make a flash art work for her tattoo clients.
LikeLiked by 1 person
I’ve yet to try one of those.
LikeLiked by 1 person
Let me know if was a good veggie for you.
LikeLike
Love both cauliflower and broccoli so I think I would like this. It’s so pretty it would seem a shame to cut it up! I will be on the lookout for it next summer.
LikeLiked by 1 person
I think it is an autumn veggies, when tge purple and cauliflower come out. Thanks for reading.
LikeLiked by 1 person
I cracked up at “I bought the pretty vegetable, anyway. We are grown-up enough to try different foods even if cauliflower is involved.” I love that you tried a new vegetable even though you weren’t sure at all you would like it. I have seen it in stores but it’s so expensive I have never bought it.
LikeLiked by 1 person