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Green Cauliflower
Inventory, 12 ct : 17.17
This item was last sold on : 03/21/23
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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.
the other 29...
Recipes that include Green Cauliflower. One
is easiest, three is harder.
People have shared Green Cauliflower using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Cauliflower | |
| Food Fable: Cauliflower |
Description/Taste
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.
Seasons/Availability
Green cauliflower is available year-round, with a peak season in the mid-winter through early spring.
Current Facts
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.
Nutritional Value
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.
Applications
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.
Ethnic/Cultural Info
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.
Geography/History
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Garbatella Osteria Bar | Chula Vista CA | 619-651-1185 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Orens Fine Foods | San Diego CA | 5109102298 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-838-8268 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Town & Country San Diego | San Diego CA | 619-291-7131 |
| Vogue Tavern | Chula Vista CA | 619-371-3322 |
| Michele Coulon Dessertier | San Diego CA | 858-456-5098 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Morgan Run Resort and Club | Rancho Sante Fe CA | 858-759-5473 |
| Bellamy's Restaurant | Escondido CA | 760-747-5000 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Cove House | La Jolla CA | 858-999-0034 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 x6113 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Noble House Hotels & Resorts | San Diego CA | 619-276-4010 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| Pure Meal Prep SD | San Diego CA | 209-485-4861 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Hoxton Manor LLC | San Diego CA | 760-586-9533 |
| Peohes | Coronado CA | 619-437-4474 |
| Joya Kitchen | San Diego CA | 619-255-5979 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Giaola | Carlsbad CA | 858-266-9303 |
| Hotel Del Coronado Sundeck | Coronado CA | 619-435-6611 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Harney Sushi | San Diego CA | 619-295-3272 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Wonderland Ocean Pub | San Diego CA | 619-255-3358 |
| Common Stock | San Diego CA | 805-638-8367 |
| The Shores | La Jolla CA | 858-459-8271 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Leichtag Foundation | Encinitas CA | 760-230-6772 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
Recipe Ideas
Recipes that include Green Cauliflower. One
is easiest, three is harder.Recently Shared
People have shared Green Cauliflower using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Dana Point Farmers Market
Near Dana Point, California, United StatesAbout 4 days ago, 3/18/23 Sharer's comments : At Rodney Kawano Farms 
Vucciria
Vucciria
Near Palermo, Palermo, ItalyPiazza Caracciolo, 90133 Palermo PA About 34 days ago, 2/16/23 
Mercato di Ballaro
Mercato di Ballaro
Near Palermo, Palermo, ItalyVia Ballaro, 90134 Palermo PA About 34 days ago, 2/16/23 
Wochenmarkt Winterfeldtplatz
Wochenmarkt Winterfeldtplatz
Near Berlin, Berlin, GermanyWinterfeldtplatz Berlin 10781 491754374303 http://winterfeldt-markt.de/ About 39 days ago, 2/11/23 
Little Italy Farmers Market
Rodney Kawano Farms
Near San Diego, California, United StatesAbout 60 days ago, 1/21/23 Sharer's comments : Green Cauliflower from Rodney Kawano Farms 
La Jolla Open Aire Market
Near La Jolla, California, United StatesAbout 66 days ago, 1/15/23 Sharer's comments : At Rodney Kawano Farm 
Poway Farmers Market
Rodney Kawano Farms
Near Poway, California, United StatesOceanside, CA About 424 days ago, 1/22/22 
Little Italy Mercato
Rodney Kawano Farms
Near San Diego, California, United StatesOceanside, CA About 466 days ago, 12/11/21 |
