I am always in awe when people think outside the box as I am not usually one of them. I regularly get that ‘why didn't I think of that ‘ resounding in my head so I was wildly impressed to see this bright green edible vegetarian centrepiece on a dining table recently. This vegetable, the broccoflower - broccoli meets cauliflower - with its lunar like surface, is reasonably new to me. I have come across it in Australia but only on occasion. So it was yet another surprise for me to see it here in Morocco and to see it used decoratively. Great and innovative recycling - display first then cook and eat later. It can be interchanged with either broccoli or cauliflower in recipes. The tiny yellow pom pom flowers around the broccoflower are known to me as Australian Wattle , but known as Mimosa to the rest of the world and aren't edible as far as I know unless you are maybe a horse !! Although the seeds from the tree [Acacia] called wattle seeds have become hugely popular and are often milled to make a rustic flour , having been used by the Aborigines since the beginning of time. On the off chance you can locate some crocodile meat !!!!!!!! I have included a recipe to serve with your broccoflower.
Wattleseed Crocodile with Wild Fruit
1 kg crocodile tail fillet (deboned)
60g Ground Wattleseed
Salt to taste
1 piece damp paperbark, appropriately thinned
string or cooking twine
80g Wild Fruit In Syrup
In a bowl, sprinkle the crocodile with the wattleseed to evenly coat the meat and lightly season with Salt.
Roll the meat to form a log shape and set in the middle of the paperbark sheet; wrap well and tie securely
Place in a microwave dish and cook on high (750W) for 5 minutes; rest for 5 minutes, invert the roll and cook a further 5 minutes on high
Chill overnight then remove the bark from the required amount of crocodile (re-wrap and chill the remainder)
Slice crocodile very thinly (approx 2mm)
Fan the crocodile slices around the plate and serve with Wild fruit In Syrup for garnish.
Lemon Dijon Broccoflower
Ingredients:
1 head broccoflower,
2-3 tablespoons butter, melted
1 teaspoon Dijon mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons shredded parmesan cheese
Directions:
Wash broccoflower and chop into bite-sized pieces. Cook or steam broccoflower about 7-9 minutes, until tender. Combine in a large bowl, melted butter, mustard, lemon juice, salt and sugar and mix.
Place cooked, drained broccoflower into bowl with the sauce mixture, and toss to coat. Sprinkle with parmesan cheese, gently toss, and serve.
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