Broccoflower 'steaks'
Broccoflower 'steaks' are thick, cross-section slices of the green, fractal-like cauliflower hybrid (often called Romanesco), roasted until tender and caramelized. The dish typically involves just the vegetable, olive oil, salt, pepper, and sometimes garlic or herbs, and has gained popularity in modern plant-based cooking, particularly in North America and Europe.
🍽️ Nutrition at a glance
This dish is low in carbohydrates and fat, with a modest amount of plant-based protein. It is an excellent source of fiber, vitamin C, and vitamin K, with a typical serving containing roughly 100-150 calories.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 5 g |
| Carbs | 12 g |
| Fat | 7 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 300 mg |
| Vitamin C | 90 mg |
| Vitamin K | 80 mcg |
| Folate | 60 mcg |
| Potassium | 450 mg |
| Manganese | 0.3 mg |
| Vitamin B6 | 0.2 mg |
Per 1 steak (about 150 g) · estimated, varies by recipe
💡 What's interesting
Broccoflower is a visually striking natural fractal, and its 'steak' preparation transforms a humble cruciferous vegetable into a hearty, centerpiece-worthy main dish, highlighting the modern trend of vegetable-forward dining.
