Not quite broccoli, and not quite caulifower.


Choose a firm, compact broccoflower head with tight, chartreuse florets. Avoid heads with brown spots or wilted leaves.

  • 1. Use a small but sharp knife from the kitchen or a garden knife.
  • 2. Find the bottom of the cauliflower stalk
  • 3. Use the knife (making sure your fingers are out of the way) and cut off the stalk at the bottom of the cauliflower


Refrigerate unwashed broccoflower in a plastic bag and use within five days. Rinse before using.


An excellent source of B-group vitamins, vitamin C, and folic acid.

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