Inventory, 12 ct : 15.12
This item was last sold on : 07/03/15
|Colorful Harvest Inc.||Homepage|
Green cauliflower is generally available year round.
Although the Green cauliflower is relatively new to the market, one would perhaps have expected to see it in the commercial market sooner as it is actually quite easily developed. It is a hybrid of cauliflower and broccoli, both members of the species Brassica oleracea, making them fully cross compatible. The cross is easily made by hand pollination or natural pollinators. Green cauliflower can also be found under the name broccoflower or cauliflower broccoli.
Green cauliflower displays several of the same physical attributes as its white counterpart. The plant is made up of tightly packed clusters of lime green florets, known as the "curd", that form from a single stalk, which produces green leaves that hug the base of the curd. In contrast, broccoli is made of sprouted clusters rather than curd clusters. The entire plant (floret, stalk and leaves) is edible. Green cauliflower's flavor is sweet, mild and nutty, differentiating itself from a bolder, sometimes bitter White cauliflower. As it is a hybrid, its texture is tender, yet firm, like broccoli and less crumbly than cauliflower.
Green cauliflower can be used in both raw and cooked preparations. It can be boiled, steamed, sauteed, roasted, fried and pickled. It can be used as a substitute in recipes wherever traditional cauliflower is called for. Steamed Green cauliflower can be pureed to make sauces and soups. Its flavor pairs well with robust cheeses, garlic, pine nuts, golden raisins, curry, cumin and cardamom. Keep fresh in a crisper drawer until ready to use. Rinse with water immediately prior to preparation.
Tanimura and Antle Co. developed and cultivated Green cauliflower, the first hybridized version of broccoli and cauliflower in Salinas, CA in 1980, bringing it to the market in 1988 under the trademarked name "broccoflower". A trip to Holland by company President, Rick Antle, inspired the hybrid experiment as he discovered a broccoli-cauliflower being grown there on a small scale. This hybrid had not yet been introduced to the United States so Rick purchased enough seeds to sow a field and achieve a crop.
Restaurants currently purchasing this product as an ingredient for their menu.
|Partake Gastropub||Vista CA||760-415-9595|
|Diamond Jack||Chula Vista CA||619-424-1000|
|Town & Country Terrace Cafe & Market||San Diego CA||6192917131|
|Barleymash||San Diego CA||619-276-6700 x304|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Civico 1845||San Diego CA||619-300-4810|
|La Costa Glen South||Carlsbad CA||760-704-1000|
|Brooklyn Girl||San Diego CA||619-296-4600|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|The Bellows||San Marcos CA||619-395-6325|
|Monello||San Diego CA||619-501-0030|
|Harney Sushi Old Town||San Diego CA||619-295-3272|
|ComEns||Baja California CA||646-174-2910|
|Bernard'O Restaurant||San Diego CA||858-487-7171|
|Bali Hai Restaurant||San Diego CA||619-222-1181|
|Inland Tavern||San Marcos CA||760-744-8782|
|West Steak and Seafood||Carlsbad CA||760-930-9100|
|Crab Catcher La Jolla||San Diego CA||858-454-9587|
|Flying Pig Pub & Kitchen||Oceanside CA||619-990-0158|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Double Standard Kitchenetta||San Diego CA||619-269-9676|
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
|Solana Beach Presbyterian Church||Solana Beach CA||858-509-2580|
|Cafe 21 Downtown||San Diego CA||619-795-0721|
|Allure Restaurant||San Diego CA||619-236-0800|
|Glenbrook Health Center||Carlsbad CA||760-704-1000|
|Searsucker Del Mar||San Diego CA||858-369-5700|
|Salvatore's||San Diego CA||619-544-1865|
|Cal A Vie||Vista CA||760-945-2055|
|Home Kitchen Culture||San Diego CA||619-302-7655|
|The Glass Door||San Diego CA||619-544-0164|
|Rabbit Hole||San Diego CA||619-255-4653|
|Panama 66||San Diego CA||619-702-6373|
|Backyard Kitchen & Tap||San Diego CA||619-308-6500|
|Town & Country San Diego||San Diego CA||619-291-7131|
|Sheraton La Jolla||San Diego CA||858-453-5500|
|The Country Club Of Rancho Bernardo||San Diego CA||858-451-9100|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
|Gelato Vero Café||San Diego CA||619-295-9269|
|Solare Ristorante Lounge||San Diego CA||619-270-9670|
|The Market by Buon Appetito||San Diego CA||619-237-1335|
|Nate's Garden Grill||San Diego CA||619-607-0117|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Piatti||San Diego CA||858-454-1589|
|Georges at the Cove||San Diego CA||858-454-4244|
|Mikel A Crawford||Oceanside CA||760-518-2532|
|Don Chido||San Diego CA||619-232-8226|
|ARHE Cuisine Corporation||San Diego CA||619-564-8970|
|Industry||San Diego CA||619-719-6924|
|Mille Fleurs||Rancho Santa Fe CA||858-756-3085|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Marriott Marquis & Marina San Diego||San Diego CA||619-234-1500 x6113|
|Cape Town||San Diego CA||858-800-2700|
|Harvest Kitchen||San Diego CA||619-709-0938|
|Rustic Root||San Diego CA||619-702-5595|
|Local Tap House & Kitchen||Oceanside CA||760-547-1469|
|The Tavern||Coronado CA||602-628-5890|
Recipes that include Green Cauliflower. One is easiest, three is harder.
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