Servings: 4 to 6
I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Just made this last night and my husband affectionately named it " Brocco Crack." He said he could have done without the rest of the meal, and just had this, and I agree! I didn't have Sherry Vinegar, so I used Sherry Cooking wine. We started thinking of all other great combinations with this-eggs, lentils, pureed on a sandwich etc. This is a keeper!
I have made this a few times for dinner parties using regular cauliflower and balsamic instead of sherry vinegar, and it's always been very well received. Just a little sweet but bright from the lemon, and still wonderfully savory. Found that it took a long time to brown, so had to turn up the heat, but overall this is becoming one of my favorites.
I took this to our Thanksgivukkah dinner and it was extremely well received.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?