Cauliflower & Broccoli

Broccoli is an edible plant consumed as a vegetable belonging to the brassica family. It has a firm green stalk and a dark green flowering head made up of clusters of buds. Eaten raw it is crunchy and slightly bitter with a hint of mustard, but becomes softer and sweeter when cooked. Its texture when cooked depends on cooking time and method; the longer it is cooked, the softer it becomes. Common methods include boiled, steamed, stir-fried and sautéed.

Broccolini is a hybrid of regular broccoli (Calabrese) and Chinese broccoli. It has smaller clusters and thinner, longer, more fibrous stalks with a sweeter, refined taste. It is often referred to as ‘tender stem’ broccoli, however Tenderstem is a trademarked brand of broccolini, that requires a grower’s license.

Purple sprouting broccoli has an un-tidy look and darker green stalk with purple buds in comparison to common Calabrese broccoli.

Cauliflower is a cruciferous vegetable with a mild, somewhat nutty flavour. It is firm and dense and softens when cooked. Cauliflower is usually white in colour, but can also be yellow, green or purple. It can be eaten raw, but is more commonly cooked. Broccoli and cauliflower look similar as they are both members of the brassica family, yet broccoli has a stronger, earthier taste than cauliflower and the florets are more dispersed. Cauliflower has many uses such as in casseroles, soups, roast dinners, and is popular baked with cheese or used as a meat free alternative to chicken wings.