Aug 6, 2009 5:38 pm US/Eastern
Tony Tantillo: Broccoflower
Well, this week's tip is going to be with Broccoflower, you know… Broccoflower.
Let's say you want to have broccoli, or you want to have cauliflower, and most of the time they're displayed right next to each other. Here's the broccoli, and here's the cauliflower, so what I do? I get the broccoflower. Kind of a combination of both, but you need to select and store them right, and by the way they are loaded with nutritional value cause they've got that green color to 'em which means the nutrition is there.
Let's talk about selection and storage. I'm getting wet with these sprinklers; so let me hurry this up.
When you buy them, nice and green like this all the way around…see this? That's how green they should be, and turn it around and make sure it's free from any decaying on the bottom.
The bigger ones are always the better ones, and if there is some yellow to it, or brown to it all the way around, do not buy it.
When you bring it home, and I say this about all vegetables wrapped in plastic, take the plastic off and store them in the refrigerator. Plastic makes it easier for the retailers to sell them and they don't break apart, but at home plastic is your enemy because it retains the heat from the vegetables, so take them out of the plastic.
Broccoflower in the market, and if you've never tried it, give it a try. It's also great in pasta with pine nuts, raisins, and penne, but make sure you parboil it first.
It almost looks like a Martian cauliflower doesn't it.
Broccoflower Frittata
Other vegetables such as asparagus, cauliflower, and broccoli can be substituted.
Serves 4
5 whole eggs plus 3 egg whites
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh mint, or 1 teaspoon dried
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
Kosher salt and freshly ground black pepper to taste
3 cups steamed broccoflower or cauliflower florets
2 teaspoons butter
1. Steam broccoflower florets 12 to 15 minutes, or microwave 8 to 10 minutes until tender but still firm.
2. Combine eggs, egg whites, cheese, and seasonings in a mixing bowl. Mix well. Stir in broccoflower. Turn on broiler.
3. Put butter in an ovenproof nonstick skillet over medium-low heat until hot—when it stops sizzling, add egg mixture and reduce heat to as low as possible. When the eggs are set on the bottom, but the top is still slightly runny, put the pan under the broiler. Cook about 60 to 90 seconds, rotating the pan to cook evenly. When just set—be careful not to overcook—remove and slide onto a plate. Let cool until warm or room temperature and cut into 4 wedges.
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