How to Cook Broccoflower
on Aug 01, 2018, Updated Aug 16, 2025
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An unusual but truly easy vegetarian side dish of broccoflower, shiitakes, and rosemary with a simple little final drizzle of maple syrup, lemon juice, and vinegar.
Broccoflower can be cooked in the same way as broccoli and cauliflower – steamed, boiled, roasted, sautéed – and so can be substituted in any pretty much any recipe that calls for one or the other.
There are two green-tinted cauliflower-ish vegetables you might see labeled broccoflower. One looks essentially like a head of regular white cauliflower that has been dyed a vivid green. The other looks like a pointy green cauliflower, usually a brighter, almost neon-green hue, with a spiky, pyramid-like appearance, and florets that are also jagged in shape. This is also known as Romenesco Broccoli, or Roman Cauliflower.
Either variety can be cooked or eaten raw, and has a slightly sweeter and less bitter taste than either regular cauliflower or broccoli. The texture of broccoflower is nice and firm.
What's In This Post?
Broccoflower is the result of a cross-pollination between broccoli and cauliflower, a hybrid vegetable. It is not a GMO vegetable, in that no technology was applied to create this hybrid, but it was an intentional cross-pollination. Broccoli and cauliflower are cousins in the cruciferous family, Brassica oleracea, which includes broccoli, cauliflower, cabbage, and kale. The result is these two attractive and delicious broccoflower varieties.
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Broccoflower is in season in the fall through mid to late winter, and in some warmer climates, the season extends to early spring.
Broccoflower is high in vitamin C and vitamin A, and a good source of folic acid and other minerals. It is also high in fiber and low in calories; 35 calories in a cup. Cruciferous vegetables are believed to contain compounds that help the body resist certain types of cancer.
Buying and Storing Broccoflower
Look for broccoflower in the produce aisle, usually near the cauliflower and broccoli. Look for tight, firm heads with no brown spots. The heads should feel heavy for their size. If there are leaves attached, make sure they look fresh and crisp.
Broccoflower can be stored in a plastic bag for up to 6 days in the refrigerator. Do not rinse with water until you are ready to prepare it.
Broccoflower Recipes
Try broccoflower in these recipes, instead of the broccoli or cauliflower!
A Simple Roasted Broccoflower Recipe
This is a terrific side for any autumnal dinner, with its simple little final drizzle of maple syrup, lemon juice, and vinegar. If you have cauliflower or broccoli on hand, you can definitely use them instead of broccoflower in this recipe, an unusual roasted vegetable combo. Sub in your favorite mushrooms for the shiitakes as well.
Try this with Baked Salmon, Slow Cooker Pot Roast, or Pan-Fried Pork Chops. Or just pile these next to a mound of perfect mashed potatoes for a vegetarian meal.
Ingredients
- Broccoflower – Trim and cut one head into 1-inch florets.
- Shiitake mushrooms – You can use other mushrooms if you prefer.
- Olive oil
- Garlic – You need to use fresh cloves for this, which should be peeled and smashed.
- Rosemary – Use one fresh sprig, cut into 2-inch pieces.
- Maple syrup – Just enough to add a touch of sweetness.
- Lemon juice – Fresh is best!
- White wine vinegar – Or use whatever you have on hand.
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Roasted Broccoflower with Shiitake Mushrooms, Rosemary, and Garlic
Ingredients
- 1 head broccoflower (cut into 1-inch florets)
- 8 ounces shiitake mushrooms (wiped, stemmed, and halved)
- 3 tablespoons olive oil
- 6 cloves garlic (peeled and smashed)
- 1 large rosemary sprigs (cut into 2-inch pieces)
- 1 teaspoon kosher salt (plus more to taste)
- 1 tablespoon maple syrup
- 2 teaspoons fresh lemon juice
- 1 tablespoon white wine vinegar
- Freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil, and lightly spray with nonstick spray (or lightly oil the foil). Distribute the broccoflower and shiitake mushrooms on the baking sheet. Drizzle with the olive oil. Add the garlic and rosemary sprigs, and sprinkle with salt. Use your hands to combine everything well, then spread the vegetables back over the baking sheet so that they are in a single layer. Roast for about 25 minutes, until the vegetables are just tender, and lightly browned in spots.
- While the mixture is in the oven, in a small bowl or container, mix together the maple syrup, lemon juice, and vinegar.
- Remove the rosemary sprigs from the cooked vegetables and sprinkle over the maple syrup mixture; toss to coat. Taste and season with salt and pepper if needed. Spoon the vegetables into a serving dish and serve hot or warm.
Notes
- Feel free to substitute cauliflower or broccoli for the broccoflower.
- Any mushrooms will work here. I just love the meaty texture and singular flavor of shiitakes.
- Leftovers would be amazing chopped and added to a quesadilla or used to top a grain bowl.
