It is a bit like the Calabrese type of broccoli, but the heads are smaller and looser. This is because you are intended to eat the stalk as well as the flower. The stalk is thick but really tender and succulent. And the best bit about broccoli is that when you cut the main flower, lots more side-shoots develop.
This one is "Kaibroc". Its head is even looser. More like an ornamental flower than a vegetable. Apparently it is a cross between the oriental-style Kailaan, and the european-style broccoli.
This is what I cut today: three heads of Kaibroc and one of Tenderstem, (and there are several other heads nearly ready as well....)
The 'spears' of this type of broccoli have thick but tender stems, and relatively small flowers:
Two of these spears make a decent serving for one person...
In the kitchen, awaiting prep, the broccoli spears look as handsome as a bunch of flowers.
We ate these dead-plain, steamed like you would do Asparagus. Jane said that the stems tasted "buttery". I think they would also be good stir-fried in oriental style, with garlic, soy sauce, chillis, ginger, etc. Must try that soon...
Maybe some of my readers in the Far East would care to recommend some oriental ways of cooking this vegetable?