Recipes

Broccoflower with Curry & Toasted Peanuts

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Nino Salvaggio
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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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Ingredients

  • 2 heads Broccoflower
  • 1/2 Red Onion, cut 1/4″ x 2″ strips
  • 2 Tbsp. Curry Powder
  • 3 Tbsp. Brown Sugar
  • 1 Tbsp. Sesame Oil
  • 1/2 cup Toasted Peanuts
  • 1 Red Bell Pepper, 1/4″ x 2″ strips
  • 1 Tbsp. Garlic Powder
  • 2 Tbsp. Lemon Juice
  • Salt & Pepper, to taste

Instructions

  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.

Notes

Additional toasted peanuts & sliced green onions can be sprinkled over the finished dish if desired.

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