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Green Cauliflower

Aug 21, 2017

Green cauliflower is a hybrid of cauliflower and broccoli, also known as "broccoflower." Have a favorite recipe that calls for cauliflower? Try switching out the white cauliflower with this green variety. 

Availability & Origin 
Growing nearly year-round, our top producer is California, followed by Arizona,  New York, Michigan, Oregon, and Texas. 

Appearance & Flavor 
The green cauliflower is, no surprise, light to medium green, and you should not see any discoloration on the curds. When selecting, look for a tight, firm head and fresh leaves, and it should feel heavy. The texture is tender yet firm, similar to broccoli, yet it crumbles less, just like cauliflower. Its flavor is mild, sweet, and nutty, not unlike white cauliflower.  

If stored unwashed, uncut, and loosely wrapped in crisper drawer, it will last up to 10 days. After being cut, store the pieces in a sealed plastic bag or container and they will last up to a week.

Ways to Enjoy
Just like regular cauliflower, enjoy this veggie raw, boiled, steamed, roasted, fried, or pureed for sauces and soups. The green color won't fade even after being prepared. If you're looking for a low-carb alternative to mashed potatoes (aren't we all?), check this out.

Born in Holland, green cauliflower was eventually developed in Salinas, California in the early 1980s. It was brought to market in the late 1980s, under the "broccoflower" trademark.

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