Broccoli cauliflower

Broccoflower is a vegetable hybrid that combines characteristics of both broccoli and cauliflower, belonging to the Brassicaceae family. It is characterized by its compact, edible heads, which usually have a light green color, sometimes with whitish tones, blending the slightly sweet texture and flavor of broccoli with the softness and delicacy of cauliflower.

This ingredient originated from crops developed to take advantage of the best qualities of both vegetables, especially in countries with a tradition in European and American horticulture. It is a product that has been gaining popularity in healthy and creative cuisine recipes due to its versatility and nutritional value.

Regarding its properties, broccoflower is rich in dietary fiber, vitamins C and K, as well as antioxidants and bioactive compounds that may contribute to cardiovascular health and strengthening the immune system. Furthermore, it is low in calories and easy to digest, making it an excellent choice for balanced diets.

In different Hispanic American countries, broccoflower may also be known as green cauliflower or white broccoli, although these terms may vary depending on the region. It is commonly found as an ideal ingredient for preparing everything from stews and stir-fries to creams and salads.