Broccoflower with Curry & Toasted Peanuts

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Broccoflower with Curry & Toasted Peanuts
Serves 6
Originating in Holland, and first marketed in 1989, this cross between broccoli and cauliflower looks like a light green cauliflower and has a milder flavor than either of its parents. The trademarked name “Broccoflower” is owned by Tanimura and Antle, a California company. Broccoflower can be cooked in any way suitable for cauliflower whether steamed, simmered, stir fried or even breaded and deep fried. This recipe has a taste reminiscent of Thai Cuisine and is a wonderful accompaniment with Chicken, Poultry, Fish or Beef. Enjoy!
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  1. 2 heads Broccoflower
  2. 1/2 Red Onion, cut 1/4" x 2" strips
  3. 2 Tbsp. Curry Powder
  4. 3 Tbsp. Brown Sugar
  5. 1 Tbsp. Sesame Oil
  6. 1/2 cup Toasted Peanuts
  7. 1 Red Bell Pepper, 1/4" x 2" strips
  8. 1 Tbsp. Garlic Powder
  9. 2 Tbsp. Lemon Juice
  10. Salt & Pepper, to taste
  1. Preheat oven to 350° degrees.
  2. Chop Broccoflower® into small bite size florets.
  3. Toss Broccoflower® florets together with all other ingredients in a large mixing bowl.
  4. Portion seasoned Broccoflower® onto a casserole dish and bake (uncovered) for 30-45 minutes or until tender.
  5. Serve warm or cold.
  1. Additional toasted peanuts & sliced green onions can be sprinkled over the finished dish if desired.
Nino Salvaggio