Inventory, 12 ct : 14.67
This item was last sold on : 01/23/22
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Green cauliflower is small to medium-sized heads, averaging 10 to 20 centimeters in diameter, that sit upon a thick, dense stem surrounded by a few elongated, dark green leaves with fibrous midribs. The heads are comprised of tightly closed, branching clusters that are firm and range in color from yellow-green to bright green. The bunched tops also give the cauliflower head a textured and bumpy, tree-like appearance. Underneath the surface, the white flesh is tinted with pale green hues and has a light and crisp consistency. Green cauliflower has a mild, sweet, and subtly nutty flavor without the bitter undertones commonly associated with white cauliflower varieties. When cooked, the heads develop a chewy, tender texture, and the taste becomes slightly sweeter. In addition to the heads, all parts of the plant, including the stems and leaves, are edible.
Green cauliflower is available year-round, with a peak season in the mid-winter through early spring.
Green cauliflower, botanically classified as Brassica oleracea, is a hybrid variety belonging to the Brassicaceae or crucifers family. The green vegetable is a cross between broccoli and cauliflower and is a natural hybrid, not genetically modified. Broccoli and cauliflower belong to the same botanical family and share similar genetic profiles, allowing the two vegetables to cross-pollinate easily. The two vegetables have been naturally cross-pollinating in fields for centuries, and growers eventually noticed the natural crossings and decided to intentionally develop a new variety in the 20th century, releasing it under Green cauliflower. In commercial markets, there are multiple varieties of broccoli and cauliflower hybrids that are generally sold under the Green cauliflower name, and some cultivars have also been labeled as Cauliflower Broccoli. Green cauliflower grown by Tanimura and Antle Co. is sold under the marketing name Broccoflower. The vegetable’s green hue is created from the presence of chlorophyll, and the flavor and texture of the hybrid is a pleasant and neutral blend of characteristics inherited from its parent varieties.
Green cauliflower is an excellent source of vitamin C, an antioxidant that strengthens the immune system, reduces inflammation, and boosts collagen production within the skin. The hybrid variety is also a good source of fiber to regulate the digestive tract, vitamin A to maintain healthy organ functioning, folic acid to develop red blood cells for oxygen transport, and copper to optimize the nervous system.
Green cauliflower has a mild, sweet flavor well suited for fresh and cooked preparations, including boiling, stir-frying, roasting, frying, and steaming. The vegetable can be used in any recipe calling for broccoli or cauliflower and contributes a similar texture and neutral flavor profile. Green cauliflower can be utilized raw, chopped into smaller pieces for salads, appetizer platters, and harvest bowls, or it can be blended into smoothies as a thickener. The vegetable can also be sliced into thick cuts and roasted as a meat alternative, steamed and pureed for sauces, mashed potatoes, and soups, served with cheesy dips as a side dish, cooked whole, or incorporated into casseroles for a savory meal. In addition to using Green cauliflower in larger pieces, the vegetable can be broken into rice-like pieces, stir-fried, and utilized as a low-carb alternative for rice, pizza dough, and noodles. It can also be pickled for extended use as a condiment or topping over tacos and sandwiches. Green cauliflower pairs well with spices such as cumin, curry, cardamom, turmeric, and cinnamon, nuts including pine, peanuts, and walnuts, and cheeses such as cheddar, parmesan, and gouda. Unwashed, whole Green cauliflower will keep 5 to 6 days when stored in a plastic bag in the refrigerator.
In 1990, 60,000 Broccoflower plants were donated to Cal Poly University as a part of the Cal Poly Foundation Enterprise Program. The new variety was planted on campus and was gifted to the Crop Science Department by Rick Antle, Cal Poly alumni and president of Tanimura and Antle Co. Antle was also a member of the Crop Science Advisory Board and conducted several nutritional studies of the vegetable through the University’s research facilities. Within the Enterprise Program, Cal Poly students were allowed to cultivate, study, and sell the grown crops. Broccoflower was sold through farmer’s markets, the campus store, and local grocers, and approximately 67% of the crop profits were used for the student’s continued education, while 33% was reinvested in the foundation. The program provided extensive research and improvement surrounding cultivation, benefitting the school’s program, and Tanimura and Antle Co. Broccoflower was even sent to the Whitehouse in 1990. President George H.W. Bush made several public statements emphasizing his dislike for broccoli, so George Gowgani, head of Cal Poly’s Crop Science Department, sent Broccoflower to the President as a new vegetable to sample. The Whitehouse responded with a thank you note and mentioned that the Broccoflower was served raw with dips at two receptions in the Whitehouse.
Green cauliflower is a natural cross between broccoli and cauliflower. The two Brassica oleracea species share a similar genetic makeup, allowing the plants to cross-pollinate easily and have been naturally crossing in fields for centuries. The first known company to sell Green cauliflower was a seed company in Holland. Rick Antle, the president of Tanimura and Antle Co., a produce company in Salinas Valley, California, first encountered the Green cauliflower seeds on a trip to Holland in 1987. Antle had been experimenting with crossing broccoli and cauliflower in his fields for about a decade before his trip, as he was a major grower of both vegetables, but he never viewed the hybrid vegetable as a potential source of income. Green cauliflower was being grown on a small commercial scale in Europe in 1987, and once encountering the Green cauliflower seeds in Holland, Antle purchased the seeds and planted them in his fields in California. In 1988, Green cauliflower was introduced to the press at the Food Marketing Institute trade exhibition in Chicago, and Antle sent samples of the vegetable to his valued customers. Later in 1989, Tanimura and Antle Co. coined the term Broccoflower for their Green cauliflower hybrid and released it to commercial markets under this name. Today Green cauliflower is grown on a small scale worldwide and is available in limited quantities through specialty grocers, distributors, and farmer’s markets.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Green Cauliflower. One is easiest, three is harder.
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