Gobi Broccoli Makhani. Cauliflower, Broccoli, Peas in Creamy Gravy. Vegan Glutenfree Recipe - Vegan Richa (2024)

FAQs

What is the vegetable cross between broccoli and cauliflower? ›

Romanesco goes by various names, including Romanesco broccoli, fractal broccoli, or Roman cauliflower, though it's considered to be a hybrid between cauliflower and broccoli. And it's part of the Brassica genus (also known as cruciferous vegetables), just like Brussels sprouts, cabbage, and kale.

Cruciferous veggies are a diverse group that includes broccoli, cauliflower, cabbage, kale, bok choy, arugula, Brussels sprouts, collards, watercress and radishes.

Cauliflower is often used as a substitute for starch and meat in various recipes. Some of the most popular examples include: Meat: Steak, ground beef, chicken nuggets, buffalo wings. Starch: Pizza crust, rice, mashed potatoes, gnocchi, crackers, mac and cheese.

CAULILINI® baby cauliflower is an Asian-style variety rarely seen in the United States – until now. With its long edible stems and blonde, open florets it could be one of the most striking members of the brassica family.

Broccoli is a descendant of the wild cabbage plant, which is native to the Mediterranean region. Over the years, farmers selectively bred wild cabbage plants to produce various cruciferous vegetables, including broccoli. One of the main reasons broccoli was bred was for its high nutritional value.

Broccoli and cauliflower are different cultivars of the same species, and as such are fully cross compatible by hand pollination or natural pollinators.

It may look like a hybrid between broccoli and cauliflower, but romanesco is actually more of a cousin. It's a type of brassica that's been bred to get its eccentric shape and nutty taste.

Nutritionally, cauliflower is lighter in calories and carbs than potatoes and is more nutrient-dense. That's why it's popular among the low carb and weight loss communities.

It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium. A one-cup serving contains only 25 calories, 5 grams of carbohydrates and 2 grams of dietary fiber.

Every part of a cauliflower is edible, even the tough outer skin. However, we do recommend peeling this part before cooking as it's a bit tough to chew.

What to avoid when buying cauliflower? ›

Avoid cauliflower with small brown specks on the florets; they are a sign of aging. The size of the cauliflower head does not affect its quality. Keep raw cauliflower in the refrigerator, tightly wrapped, for three to five days.

As The Kitchn notes, cauliflower does see oxidative brown spots naturally, but it's not time to toss the cauliflower until the color turns from light brown to dark brown or black. That's the point of no return. Other telltale signs of spoilage for cauliflower include mold, off-smells, slimy texture, or soft spots.

“The spots that you see on cauliflower are typically areas where the vegetable has started to age and oxidize, which can occur due to exposure to air and light,” explained Norah Clark, a chef and registered dietitian. “It's essentially a natural process akin to how an apple turns brown after being cut open.”

But never fear — while the color may seem a bit fake and Barney-esque, it is not a dye; it is totally natural, and purple cauliflower is delicious.

Cauliflower is both a vegetable and a fruit. Cauliflower flowers are edible flowers. It is a seed-reproducing annual herbaceous plant. We generally only eat the head.

Cruciferous vegetables belong to the genus Brassica. They're called cruciferous because their four-petaled flowers look like a crucifix, or a cross.

Like broccoli, Romanesco can be eaten raw, but also holds up well under various cooking methods like stir frying or roasting in an oven. As the florets heat up, they can become surprisingly sweet, making Romanesco a perfect addition to curries and other spicy dishes.

With its high levels of vitamin C and carotenoids lutein, zeaxanthin and beta-carotene that act as antioxidants, romanesco fights off free radicals, boosts your immune system, and promotes healthy skin.

According to The Land Connection, the nutritional profiles of broccoli and romanesco are fairly similar. Both are excellent sources of vitamins C and K, as well as dietary fiber.