Crispy curry roasted broccoflower

Internet, meet the broccoflower.

I’m going to assume your reaction is similar to mine at the grocery store and somewhere along the lines of “what in hell is that?!”

At least that’s what I’m hoping for otherwise it’s official that I live under some rock having never seen this stegosaurus looking vegetable before.

You can’t see a spiky, almost fluorescent green, new to you vegetable in the store for $1.49 and not pick it up, right? I actually grabbed this then ran around looking for Ulysses like a kid in a toy store seeking parental approval. Funny, he wasn’t nearly as excited about my find as I was.

Now humor me and tell me those spikes remind you of the back of a stegosaurus because that’s all I could think about the entire time I was cutting this thing up. That and trying to remember how long ago it was since Jurassic Park came out (1993 in case you’re wondering, I was 11). And then since my mind was on dinosaurs, I started thinking about the paleo diet (get it? dinosaurs…paleolithic era…paleo diet..stay with me now) and wondering if this broccoflower existed back then.

Wouldn’t you like to spend a day in my head? It’s a good time.

Besides it’s funky appearance though, this pretty much acts, smells and tastes exactly like the offspring of broccoli and cauliflower. Which, I guess is the point.

Since roasting is my favorite way to enjoy broccoli (I hardly ever buy cauliflower), I figured that’s the way I’d go here. Except sassed up with some Indian flava.

When we lived in Florida we had Indian neighbors a few houses down from us. We’d take walks pretty much nightly since we had a puppy weimaraner at the time who had the energy levels of the friggin energizer bunny and we’d walk past the Indian neighbors house to literally smell the curry seeping out onto the street through closed windows and doors. That stuff tastes delicious but man, does it linnnnnger.

Point of that little side story? My house still smells like curry after 24 hours and I only used 1/4 teaspoon of the stuff. Proceed with caution.

But definitely proceed because these mini stegosaurus ridges will make your mouth happy in a crispy, crunchy, curry kind of way.

Crispy Curry Roasted Broccoflower
 
Prep time
Cook time
Total time
 
A fun cross between broccoli and cauliflower in bite sized, roasted form.
Author:
Recipe type: side dish, vegetables
Serves: 3-4
Ingredients
  • 1 large head of broccoflower cut into small florets (can substitute regular broccoli or cauliflower)
  • ¼ cup breadcrumbs
  • ¼ teaspoon curry powder
  • ¼ teaspoon garam masala
  • ½ teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon cilantro, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 egg
  • 1 tablespoon milk
Instructions
  1. Preheat oven to 400 degrees
  2. Line a baking sheet with foil and grease.
  3. Combine dry ingredients into a shallow bowl.
  4. Combine egg and milk in a small bowl and whisk together.
  5. Dip florets first into the egg mixture, coating well and then into the breadcrumb mixture in batches.
  6. Spread out on baking sheet.
  7. Roast for 25-30 minutes, tossing once.

 

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Comments

  1. 1

    says

    I have seen this funky looking thing at the store and always whizzed past it. Must have been my fear of the sharp edges.

    I love roasting veggies, but I’ve never used bread crumbs in the mix but what a good idea – I’ll be doing that on the next go round. I guess I’ll have to just make some cookies to get rid of the curry smell. (Twist my arm.)

  2. 3

    says

    wow, that’s seriously one of the weirdest things i’ve ever seen lol..same reaction: what the eff. pretty cool, though. i totally would’ve bought it just for how cool it looks. yes, does remind me of a stegosaurus!! what a great idea to turn a whack looking thing into something delicious :)

  3. 4

    says

    hhaha love your train of thought! But all I can think of when staring at the first picture of yours if Fibonacci numbers and how I won the math fair in 8th grade with a project on that. hahah

  4. 5

    says

    I think this is such a pretty veggie!! Whenever I see them in our store, I always want to pick them up to use in some sort of centerpiece, rather than eat them :-) Although it looks pretty tasty here too!

  5. 10

    says

    Haha, I know what you mean about curry smells. I love it though – indian is some of my favorite food :D I’ve only ever seen pictures of a broccoflower before – they look so cool! I know I’d love them, I wish I could find one to try. I love roasted cauliflower and broccoli too though :D

    • 12

      Running to the Kitchen says

      No! that’s the weird thing, it was only $1.49, same price as the regular cauliflower! And, it was organic. Score :)

  6. 13

    says

    I grew up eating broccoflower, but I haven’t seen it recently. Of course, the store by my house kind of sucks, so there’s that. I’ll have to try it with cauliflower.

  7. 17

    says

    Two things:
    1. A new vegetable in your supermarket costs $1.49?! Heck, in Cali, that would be $4.49. So tired of west coast prices. Farmer’s market price: $6. Yeah. Sorry to complain.
    2. I cracked up reading about you running through the store to seek approval of your new find! :)

    • 18

      Running to the Kitchen says

      I have a bootleg/ghetto Asian produce store by me that I’m convinced gets this stuff on the black market because their prices are insanely cheap. Believe me though, it’s about the only good thing about where I live. Otherwise, total sticks..

    • 20

      Running to the Kitchen says

      Ha, that’s funny! Here I am thinking this is like the newest veggie or something and apparently lots of people know about it. Obviously, I do live under that rock.

  8. 21

    says

    Yum! Broccoflower is tasty, and kind of looks like a fractal, which makes my math-geek of a husband very happy. I bought some from the farmer’s market once, brought it home, washed it and steamed it, only to find that it was full of little aphids AFTER we’d eaten it half of it. Of course I’m sure yours was totally fine; I just wasn’t very observant. :/

  9. 23

    says

    haha.. yes, Indian households do smell when cooking Indian food, that’s why I refrain from it a bit… but it’s hard to cuz I’m of Indian origin. Just open up the windows and use that scented plug-in, and burn some candles. This looks crazy good btw..

  10. 25

    says

    How have I never heard of Broccoflower?! I need to find one asap. It sounds delicious! And it’s so funny looking- I’d probably buy one just because of it’s appearance.
    Thanks for introducing me to something new! (:

  11. 26

    says

    Beautiful product of genetic engineering :) Will make it to my area in 2025! I love roasting broccoli and cauliflower. I love Indian food any day :)
    I am so behind on making what you offer on your blog, but some day it will all come to life.

  12. 27

    Amy says

    No, you definitely haven’t been living under a rock, although I have eaten this before. I bought some at the farmer’s market last year, although it had a different name – Romanesco. I like Broccoflower better – it definitely describes it more clearly. My husband thought it was so cool looking he took pictures of it and everyone he showed the pictures to had never seen it before. You’re not alone in your excitement for it just based on its appearance!

  13. 29

    says

    So…this thing comes up in my Google Reader and I’m like—- WHAT THE?? WHAT IS THAT?! So I click on it and it opens in its own window. Now I’m like 2 millimeteres away from my screen going, WTF is that?!?!?!? If only I learned how to read…..

  14. 30

    jeanine says

    romanesco is the name for the green cauli you have used and pictured here. broccoflower is the name for green cauliflower that does not have the spiky fractals. they are interchangeable in recipes with regard to taste; but the mouthfeel of romanesco is much more entertaining, I think!

  15. 31

    Marilyn says

    Actually your picture is of romanesco cauliflower. It’s similar to broccoflower, but its own beast. You could treat them exactly the same, of course. I roast a lot of broccoli, but I haven’t tried the breadcrumbs either. Don’t like curry, but I’m going to tweak the recipe and definitely use the crumbs! Thanks for the inspiration.

  16. 32

    Marilyn says

    Sorry, Jeanine, didn’t see your post before I did mine. I used standard broccoflower, blended together garlic (lots of garlic…no vampires here!) lemon zest, lemon juice, olive oil, sweet Hungarian paprika and marjoram and tossed that with the florets. I then mixed dried breadcrumbs (next time I’ll use fresh toasted crumbs…really don’t like the flavor of the ‘store bought’ dried ones) and peccorino romano and sprinkled that over the florets on the pan. Cooked at 400 for 15 minutes then turned, resprinkled, and cooked about 20 minutes more. Very tasty!

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