Green Cauliflower. Broccoflower. Broccoflower refers to either of two edible plants of the species Brassica oleracea with light green heads. The edible portion is the immature flower head (inflorescence) of the plant. There are two forms of Brassica oleracea that may be referred to as broccoflower, both of which are considered cultivars of cauliflower (Brassica oleracea var. botrytis) because they have inflorescence meristems rather than flower buds when harvested.[1] One is shaped like regular cauliflower, the other has a spiky appearance. They share a curd color that is a similar hue to that of broccoli. Green cauliflower[edit] Broccoflower, first meaning (right), is green cauliflower (left) The first form of broccoflower has the physical attributes of a white cauliflower, but the curd color is lime-green.
Romanesco broccoli[edit] The second form is Romanesco broccoli, which is characterised by the striking and unusual fractal patterns of its flower head. Nutritional information[edit] References[edit] Cauliflower. Cauliflower plants growing in a nursery in New Jersey. Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds. For such a highly modified plant, cauliflower has a long history. Classification and identification[edit] Major groups[edit] There are four major groups of cauliflower.[5] Italian Diverse in appearance, and biennial and annual in type, this group includes white, Romanesco, various green, purple, brown and yellow cultivars.
Northwest European biennial Used in Europe for winter and early spring harvest, this was developed in France in the 19th century, and includes the old cultivars Roscoff and Angers. Northern European annuals Asian Varieties[edit] Colors[edit] White Orange Green Purple Nutrition[edit]