Broccoli is related to the cauliflower. There are many varieties of broccoli: purple sprouting broccoli; purple hearting (like a cauliflower in size); white broccoli; and green broccoli (Calabrese). Broccoli has a pleasant bitter flavour and is delicious eaten fresh where its crunch adds an interesting texture and flavour to salads. Broccoli can be served boiled or steamed with melted butter or with Hollandaise sauce. Broccoli is available all year around.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.