steamed green flowers

January 20, 2014 • Nancy Wolfson-Moche

Sometimes called “broccoflower,” green cauliflower is a hybrid of white cauliflower and broccoli. Both vegetables belong to the brassica family and contain phytochemicals that can reduce the risk of disease. It is refreshing to eat this combination of steamed green flowers on a snowy winter morning.


serves 6


1 head green cauliflower

3 heads broccoli

1 lemon

Process  Remove all tough outer leaves from the cauliflower, but leave it whole.


Remove the tough outer layer of skin on the stem of the broccoli, and the end. Wash the cauliflower and broccoli well by immersing them in water, separately.


Place the trimmed and clean cauliflower head an broccoli heads in the steamer basket.


Fill a steamer pot with about 2 inches of water. Cover and bring to a boil.  I used a pasta pot with steamer basket.  When the water in the steamer pot is boiling, place steamer basket in it and cover.


Steam the cauliflower and broccoli for about 3-4 minutes. It will take a bit longer to steam them whole than it might if they were cut into small pieces. Check to see if vegetables are tender by sliding a fork into the flowers. Both broccoli and cauliflower should turn a more intense shade of green when they are ready.


You may make partial cuts into the cauliflower and broccoli so they will pull apart easily when served. Slice the lemon into 6-8 wedges and arrange the cauliflower, broccoli and lemon on a serving plate.

©Nancy Wolfson-Moche 2014

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