I love the delicate taste of cauliflower, when gently boiled or steamed, and topped with butter (and herbs/spices/bread crumbs). I also love the taste of broccoli, when sautéd or steamed (and topped with herbs/spices/cheese) or even raw. Perhaps it is more versatile? Both are delicious in cream soup, too. How can I choose?

 

Chinese Broccoli :devil:

 

^ Oops, violadude, I had to unlike that. I read cheese broccoli I find Chinese broccoli too stringy. I often feel like I am going to choke on the long stringy fibres that are always partway down and still in my mouth at the same time It's also rather bitter, but I can handle that

 

It's a staple ingredient of Pad See Ew

 

Both are delicious but I chose cauliflower.

 

I'd rather eat both at the same time -- good food in every way.

 

I eat cauliflower with cheddar cheese sauce. Lots of it! Broccoli I avoid except in Thai food, where it seems to be a necessary evil.

 

Real Thai food doesn't use western broccoli.

Sorry, having a Thai girlfriend has sort of made me a Thai food snob.

 

Nayh, I'll stick with peas, corn, and carrots!

 

Aren't they related pretty closely anyway?

Broccoli for me, by a little bit.

 

The whole point in broccoli is to eat the flower buds, so Chinese Broccoli is to be considered a separate vegetable or an inferior variety. Botanically broccoli, cabbage, cauliflower, kale, Kohlrabi.. are all just Brassica oleracea.

 

I like them both equally. Preferably with a slice of good Dutch cheese melted over it.

 

My son, as a very young child used to call them "flowers and trees" (cauliflower and broccoli). He's 27 now and loves both.

For my tastes, cooked broccoli but only with a hollandaise sauce, and never raw. We also use broccoli in our fried rice and chicken recipes.

 

When I was young, we never had broccoli, only cauliflower. Cauliflower cheese is yummy, but doesn't now do my digestion any good. I'm going with steamed broccoli - it has a more delicate flavour.
Good to take part in the important polls.

 

Raw: cauliflower
Cooked: broccoli
Overcooked: neither

But in general my plate reply that form of the day and what it is served with quite determines if something is tasty or vile!

/ptr

 

Loooooooooooove broccoli,
meh cauliflower

 

Either's fine by me. Cauliflower is great with cheese sauce and broccoli's just as good with garlic and herb butter.

 

As many people are somewhat implying, when it comes to vegetables the way they are prepared can be the make or break aspect.

 

If Chinese cabbage had been on offer, I'd have gone for it over broccoli. My Chinese housemates showed me how to prepare it in strips and stirfry it when I was at university, way before woks became fashionable. Lovely!

 

I love both. I guess I was the rare kid who never made a fuss over not wanting to eat his vegetables.

I'll leave the butter to y'all. I never touch the stuff.

 

I like both, completely unadorned, perhaps with a little salt and a hint of garlic.
I am not the self-destructive type, so never any high-calorie artery-clogging cheese sauce.
I may be boring, but I plan on posting here long after you guys ain't.

 

Time for a few anti-butter tirades? :tiphat: You need to keep your core readership.

 

I like cauliflower as a soup, made a pot earlier this week. With some salty bluecheese and a little bit of cream.
Broccoli is nice when quickly boiled in beer (ordinairy lager)

My children have completely different views on these vegetables......

Cheers,
Jos

 

If I may derail the thread slightly, one of my favorite vegetables is asparagus, sauteed in butter and garlic.

 

I voted for broccoli, but wish I'd voted for cauliflower to even the score a bit. As said by others, it depends on preparation.

But let me editorialize and say I am regret the preponderance of broccoli crowns (stemless) at my supermarket. The florets seem to quickly lose their freshness when the cut from the stems.

 

They do that? I guess this was not that crazy after all!, lol.

 

I'm more of a broccoli fan. It's like a toothbrush for your insides.

 

I love broccoli, especially in Chinese food

Cauliflower on the other hand...meh...it's good in mixed steamed vegetables, that's about it

 

Even Welsh rarebit cannot redeem cauliflower for me.