Fioretto cauliflower is flowering cauliflower that’s delicious both raw and cooked. This lemon marinated Fioretto cauliflower recipe shows off its beauty and its mild, sweet flavor. I think we’ll be seeing more and more Fioretto cauliflower recipes.In 2018, I learned from Melissa’s Produce what was becoming “in,” in the world of produce.
Fioretto stood out as a particularly interesting one to experiment with.
Ever heard of it?
What is Fioretto?
- Fioretto, which means “little flower” in Italian, is flowering cauliflower.
- Fioretto is a hybrid of cauliflower and broccoli that was created by the Tokita Seed Company, in Japan. It was first introduced to stores in 2012.
- The color of the stems is often green, but can vary from creamy white to yellowish-green.
- Fioretto or flowering cauliflower, is also known as Biancoli, Sweet Sprouting Cauliflower, Karifurore and Stick Cauliflower.
I was so excited to make this Fioretto cauliflower recipe for you!
How to Use Fioretto?
- This beautiful, flowering cauliflower can be eaten raw, grilled, sautéed, roasted, and the list goes on.
- It’s lovely mixed into salads and stir-fries, and fabulous simply served with a dip as an appetizer.
- I love roasting it, just as I would a whole head of cauliflower, until it’s super caramelized.
- This new cauliflower variety would also be the perfect vegetable to pickle.
What does Fioretto cauliflower taste like?
- Fioretto has a subtle nut-like flavor and is generally sweeter than large heads cauliflower.
- While this flowering cauliflower variety is tender enough to enjoy raw, it also tends to remain crunchy through cooking.
Typically, when I use a head of cauliflower, my favorite thing to do is roast it at a very high temperature, making it incredibly sweet and soft, like this Citrus Whole Roasted Cauliflower.
Cooking Fioretto is easy — you can steam, sauté or roast it.
However, my first instinct with the Fioretto however, was to use it raw. When I took it out of the package, it was just so pretty and delicate that I didn’t want to change it too much.
Letting it marinate for a few hours turned out to be a great choice. It beautifully took on the citrus flavor, and softened just slightly.
This Firoretto cauliflower recipe is beautiful, light appetizer, or can also be a gorgeous vegan entrée salad.
Fioretto cauliflower was introduced to the U.S. by Melissa’s Produce, and is in season year round.
You can find this cauliflower variety at Bristol Farms, Gelson’s, and other upscale markets. If you don’t see it, you can ask the produce manager at your market about it, or you can order it here.
This is not a sponsored post. Melissa’s sent me Fioretto for recipe testing. I only write about foods I truly like.
Light, crisp, sweet, tangy -- this lovely vegan salad will wow your palate as an appetizer or entrée.
*Serves 4 as an appetizer and 2 as an entrée.
- ⅔ cup lemon juice, freshly squeezed
- ½ cup extra virgin olive oil
- 1 teaspoon garlic, minced
- 2 teaspoons granulated sugar
- 1 teaspoon whole grain mustard
- ½ teaspoon chile paste (I like Samabl Oelek)
- ½ teaspoon salt
- a few turns freshly ground black pepper
- ½ pound Fioretto (flowering cauliflower), washed and dried
- 2 cups micro greens, washed and dried
- ¾ cup red bell pepper, small dice
- 3 tablespoons yellow onion, small dice
In a medium-sized mixing bowl, whisk the lemon juice with the olive oil, garlic, sugar, mustard, chile paste and salt. Pour this into a large, zip-lock bag and add the Fioretto. (If the Fioretto isn't already in bite-sized pieces, you can slice the florets lengthwise, in half or in fourths.) Remove the air form the bag, seal it, and move the Fioretto around to be sure it's all well coated. Let it marinate in the refrigerator for at least 3 hours and up to overnight.
Drain the marinated Fioretto, SAVING the marinade. Then, in a large mixing bowl, combine it with the micro greens, bell pepper and onion. Add as much of the marinade back as desired, and save the rest for another time.