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Broccoflower Bowtie Salad

Broccoflower Bowtie Salad Broccoflower is a beautiful pale green vegetable with a delicate flavor. I like to bring out its flavor with a touch of French lavender.

Makes about 2 quarts.


  • 1 small head of broccoflower
  • 1 orange or red bell pepper
  • 1 green bell pepper
  • 1 medium tomato, seeded
  • 2 c dry small bowtie pasta (Farfalle)
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp lime juice
  • 2 tsp red wine vinegar
  • 2 tsp sugar
  • 1 tsp culinary French lavender buds
  • 1 tsp sea salt


  1. In a large pot, boil 2 quarts or more of salted water. Prepare a large bowl of ice water.
  2. Cut the broccoflower florets from the stem. Cut any large florets in half or thirds, so that all florets are bite-sized. Set aside.
  3. Cut the bell peppers and seeded tomato into a small dice and place in a large salad bowl.
  4. Drop the pasta into the boiling water and bring back to boil; stir. Cook 4 minutes. Add the broccoflower and cook all for another 4 minutes, or until the pasta is tender. Drain and place in the bowl of ice water to stop cooking process. Drain well. Add to salad bowl.
  5. In a small jar or bowl, mix together the oil, lime juice, wine vinegar, sugar, lavender and salt. Pour over the salad and toss. Serve immediately or for best flavor, chill a few hours before serving.

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