Broccoflower is an edible plant of the species Brassica oleracea. The edible portion is the immature flower head (inflorescence) of the plant. The word broccoflower is used to describe two different forms with light green heads. One is shaped like regular cauliflower, the other has a spiky appearance.

Plants named broccoflower

There are two forms of Brassica oleracea that may be referred to as broccoflower, both of which are considered cultivars of cauliflower (Brassica oleracea var. botrytis) because they have inflorescence meristems rather than flower buds when harvested. They share a curd color that is a similar hue to broccoli.

The first form of broccoflower has the physical attributes of a white cauliflower, but the curd color is lime-green. There are several cultivars of green cauliflower on the market, with the first release being 'Green Ball' with parentage of both broccoli and cauliflower. The California firm, Tanimura & Antle, trademarked the word "Broccoflower" for the green cauliflower they market.

The second form is Romanesco broccoli, which is characterised by the striking and unusual fractal patterns of its flower head. It has a yellow or vibrant green curd color.

Broccoli and cauliflower are closely related and fully cross compatible. The cross is easily made by hand pollination or natural pollinators Some crosses within and between these types require embryo culture after the initial cross. A full range of intermediate types can be produced in later generations of such a cross, of which green-curded cauliflower is one.

Broccoflowers are generally considered to have a milder and slightly sweeter flavor than their close cabbage-family relatives.

Nutritional information

Like other members of Brassica oleracea, broccoflower is highly nutritious. One cup of broccoflower florets provides 20 calories, nearly two grams of protein, four grams of carbohydrates, two grams of fiber and is an excellent source of vitamin C.

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