I'll take a broccoflower and cut it into smaller pieces, like some folks do with cauliflower, then put it in a steamer with a ring of fat free or almost fat free smoked sausage and then shake some seasoning salt or Cavender's Greek Seasoning on it all. Then I steam it for fifteen to twenty minutes. It makes a great low fat entrée that has a good amount of protein. (You can substitute frozen broccoli and cauliflower pieces for the broccoflower)
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Nancy Martin Sent: Monday, February 11, 2013 9:45 PM To: [email protected] Subject: [CnD] broccoflower Hi everyone, I wondered about broccoflower too. I did a quick search and This is a short description of what I found. It is far from complete I'm sure but maybe it will satisfy a bit of curiosity. A broccoflower (also known as romanesco broccoli) is a hybrid created by crossing cauliflower with the related broccoli. It has a very unusual apearance, being a bright yellow-green with spiky florets. Another variety is identical in shape to the cauliflower, but with lime-green flesh. Both taste more like cauliflower than broccoli, and are generally served steamed or lightly boiled. hth, Nancy _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
