Flowering cauliflower, known as Fioretto, is a fun, delicious new cauliflower variety in town. I made this Lemon Marinated Fioretto recipe to introduce it to you, and to show off its good looks and mild, sweet flavor. This is one of the first Fioretto cauliflower recipes, and we’ll be seeing a lot more of them.
So remember just after the first of the year, when I told you I’d learned from Melissa’s Produce what would be “in” this year? In the world of produce, that is?
I started with the popular Kohlrabi when we made the Coconut Kohlrabi Lemon Soup. Have you made it yet? Better get on board while it’s in fashion. 😉
Next up: Fioretto!
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 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 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. (I hope you didn’t miss my over-the-top, Citrus Whole Roasted Cauliflower.)
However, my first instinct with the Fioretta 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 hang out in a lemon marinade for a few hours turned out to be the perfect choice. It beautifully took on the citrus and softened just slightly.
It’s a beautiful, light appetizer, or can also be a gorgeous vegan entrée salad.
I served it on one of our Thursday night dinners with my dad, and everyone loved it. (Okay fine, the 12-year-old loved it, and the 14-year-old sort of liked it.)
Never mind the kids, this Lemon Marinated Salad with flowering cauliflower was a huge hit!
Fioretto is being introduced to the U.S. by Melissa’s Produce, and is in season year round. You can find this new cauliflower variety at Bristol Farms, Gelson’s, and other upscale markets. Since it’s very new, 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.
- 2/3 cup lemon juice, freshly squeezed
- 1/2 cup extra virgin olive oil
- 1 teaspoon garlic, minced
- 2 teaspoons granulated sugar
- 1 teaspoon whole grain mustard
- 1/2 teaspoon chile paste (I like Samabl Oelek)
- 1/2 teaspoon salt
- a few turns freshly ground black pepper
- 1/2 pound Fioretto (flowering cauliflower), washed and dried
- 2 cups micro greens, washed and dried
- 3/4 cup red bell pepper, small dice
- 3 tablespoons yellow onion, small dice
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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.
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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.
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Serve!
Lisa Spencer says
March 13, 2018 at 2:05 pmI live in LA (lower AL). It will 5 years before I see that veggie around here.
valentina says
March 13, 2018 at 3:43 pmHi Lisa. Yes, takes a while for new items to be in higher demand, and in more places. You can order it here — they will send 3 packages at a time. Maybe you have a friend who’s interested in sharing? And if you’re just into cauliflower — you can cut a regular cauliflower thinly and follow the same recipe. 🙂
Rose says
March 13, 2018 at 2:20 pmYou’re right, I’ve never heard of fioretto! I’m excited to keep an eye out for this new-to-me veggie. I love your suggestion of marinading it to keep it raw but add some subtle flavor. Great tip!
valentina says
March 13, 2018 at 3:43 pmThanks so much, Rose. I hope you find it and try it. 🙂
Chris says
March 13, 2018 at 2:33 pmThis is an absolute work of art! Just wow! Such gorgeous photo, I’ve never seen a salad look so gorgeous!!!
valentina says
March 13, 2018 at 3:44 pmWell aren’t you sweet!? Thank you so much. Enjoy! 🙂
Sandi says
March 13, 2018 at 3:30 pmI LOVE how beautiful this dish looks. Makes me crave a salad :-).
valentina says
March 13, 2018 at 3:44 pmThank you Sandi! Hope you try it. 🙂
Maria says
March 13, 2018 at 3:49 pmWow! I’ve never heard of it before. This is something I would love to try. I love cauliflower and use it cooked and raw. But I don’t think we’ll ever see it here in Canada.
Lisa Huff says
March 13, 2018 at 3:50 pmWow, love the idea of marinating! Such an easy and awesome idea!
valentina says
March 13, 2018 at 4:04 pmThanks, Lisa! Hope you give it a go. 🙂
Monica | Nourish & Fete says
March 13, 2018 at 4:10 pmThis salad looks gorgeous and so appetizing! I will definitely keep an eye out for fioretto, and be so excited to recognize it if I do find it locally!
valentina says
March 13, 2018 at 8:22 pmThanks so much, Monica. I hope you come across it. 🙂
sippitysup says
March 13, 2018 at 6:36 pmI’ve grilled it before. Now I’ll try this lighter touch! GREG
valentina says
March 13, 2018 at 8:22 pmOooh, I bet the char flavor is delicious with it. 🙂
David says
March 14, 2018 at 10:04 amGorgeous, Valentina! I doubt we will ever see fioretto here in Tucson, but I can always hope! The flavors are amazing and I am sure it will be good with good ol’ cauliflower!
valentina says
March 15, 2018 at 5:23 pmI hope you do one day. It’s super cool — and it tastes good too. 😀 And yes, a head of cauliflower will do just fine also. It might fun to use a mandoline, and make thin shavings of it for a delicate salad.
Natalie says
March 14, 2018 at 8:22 pmI love its beautiful name: Fioretto 🙂 Just like a pretty girl with blond long hair wearing a long stunning dress xD
I would like to grill the Fioretto a little bit before using it!
However, if I grill them, can I shorten the time of marinating?
valentina says
March 14, 2018 at 8:48 pmHi Natalie, Grilling it would be fabulous! Yes, you can cut the marinating time, though the full time would still be okay, if not better. Enjoy! 🙂
Deb|EastofEdenCooking says
March 16, 2018 at 3:50 pmI’ve been hearing a lot about Fioretto and am pleased to read your review! The recipe is fabulous gateway to spring salad, so much flavor!
valentina says
March 17, 2018 at 12:21 pmThank you! It’s really so pretty — and tasty! 🙂