Broccaflower is marketed as a cross between brocolli and cauliflower but in all aspects (taste, appearance, behavior when cooked) except color it's just cauliflower colored green. I suspect that, like "crimini" mushrooms (which are just a variant cultivar of the ubiquitous common white button mushrooms) it's nothing more than a cauliflower variant with a "brand" name added to it. Nothing wrong with cauliflower, though, in my book. I especially like the textural interest that comes from mixing cauliflower with pasta or rice, and since it's normally white -- therefore offering little in the way of visual interest when presented with rice or pasta -- the green color of Broccaflower is welcome in these preparations.
1/2 lb dry linguine
1 head broccaflower, separated into flowerets
1 tomato, chopped
2 cloves garlic, minced
1 onion, sliced, slices halved
3 T fresh oregano, minced
salt, hot sauce to taste
Steam the broccaflower 5 minutes. Sauté the onion slowly in olive oil, stirring occasionally, until translucent and starting to brown at the edges. Add the tomatoes and cook slowly another five minutes.
Cook the linguine al dente and drain. Add the onion / tomato mixture, the garlic, the oregano and the broccaflower to the pasta. Toss and mix well. Correct seasoning.
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