I present to you, the Broccoflower:
I saw this green guy at the farmer’s market on Saturday, and I just couldn’t help myself. I have seen lots of colorful varieties of cauliflower over the last few years, such as purple, orangey-yellow, and the aforementioned green. Without really knowing much about them, I simply assumed they were a product of genetic engineering, and typically avoided buying them.
However, after a little research, I learned that these colorful cauliflower (say that ten times fast) actually occur from natural mutations or hybridization. Purple cauliflower is high in anthocyanins, a pigment with strong antioxidant properties, and orange cauliflower contains 25% more vitamin A than white cauliflower. Green cauliflower, or the Broccoflower, is a hybrid between white cauliflower and broccoli, and is an excellent source of vitamin C. Their colors withstand the heat of cooking, and their taste is the same as their white counterparts. So, no more fear of colorful cauliflower! Eat it on up and add some color to your plate!
Tonight - I made Broccoflower Crust Pizza, inspired by this recipe.
This is what raw green cauliflower looks like after it’s been sent through the food processor:
Here it is in the form of uncooked cauliflower crust:
And here is the final product! Toppings included:
Not bad, eh? I will warn you that if you do attempt this recipe it home - do not expect a New York slice. But, if you are looking for a healthy alternative to pizza at home, this is a great way to achieve that - plus LOTS OF VEGGIES. Win.
Wednesday evenings, my husband works at a local beer store, so this was my night:
No complaints here!