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    Home » Seasonal Salads » Fioretto Cauliflower Salad with Lemon

    Fioretto Cauliflower Salad with Lemon

    Mar 8, 2021 · by Valentina · 23 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.Lemon Marinated Fioretto Salad on a white plate with a red plate beneath it.In 2018, I learned from Melissa’s Produce what was becoming “in," in the world of produce.

    Fioretto, also known as flowering cauliflower, stood out as a particularly interesting one to experiment with.

    Ever heard of it?

    A few pieces of fioretto, flowering cauliflower, n a black background.

    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!

    Ingredients for Lemon-Marinated Fioretto Salad Recipe, including red pepper, lemon, garlic, onion and the flowering cauliflower.

    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.

    One small piece of Fioretto - flowering cauliflower, on a black background.

    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.

    Fioretto marinating in lemon and oil in a zip-lock bag.

    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.

    Top view of Lemon Marinated Fioretto Salad on a white plate with a red plate beneath it.

    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.

    Lemon Marinated Fioretto on a white plate over a red plate.

    Fioretto Cauliflower Salad with Lemon

    Valentina K. Wein
    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.
    5 from 6 votes
    Print
    Prep Time 3 hours hrs 10 minutes mins
    Marinating Time 3 hours hrs
    Total Time 3 hours hrs 10 minutes mins
    Course Appetizer, Main Course, Salad
    Cuisine American
    Servings 4
    Calories 167 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.
    • Serve!

    NUTRITION

    Calories: 167kcal
    Keywords light and healthy
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    Reader Interactions

    Comments

    1. Lisa Spencer

      March 13, 2018 at 2:05 pm

      I live in LA (lower AL). It will 5 years before I see that veggie around here.

      Reply
      • valentina

        March 13, 2018 at 3:43 pm

        Hi 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. 🙂

        Reply
    2. Rose

      March 13, 2018 at 2:20 pm

      5 stars
      You'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!

      Reply
      • valentina

        March 13, 2018 at 3:43 pm

        Thanks so much, Rose. I hope you find it and try it. 🙂

        Reply
    3. Chris

      March 13, 2018 at 2:33 pm

      5 stars
      This is an absolute work of art! Just wow! Such gorgeous photo, I've never seen a salad look so gorgeous!!!

      Reply
      • valentina

        March 13, 2018 at 3:44 pm

        Well aren't you sweet!? Thank you so much. Enjoy! 🙂

        Reply
    4. Sandi

      March 13, 2018 at 3:30 pm

      5 stars
      I LOVE how beautiful this dish looks. Makes me crave a salad :-).

      Reply
      • valentina

        March 13, 2018 at 3:44 pm

        Thank you Sandi! Hope you try it. 🙂

        Reply
    5. Maria

      March 13, 2018 at 3:49 pm

      5 stars
      Wow! 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.

      Reply
    6. Lisa Huff

      March 13, 2018 at 3:50 pm

      5 stars
      Wow, love the idea of marinating! Such an easy and awesome idea!

      Reply
      • valentina

        March 13, 2018 at 4:04 pm

        Thanks, Lisa! Hope you give it a go. 🙂

        Reply
    7. Monica | Nourish & Fete

      March 13, 2018 at 4:10 pm

      5 stars
      This 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!

      Reply
      • valentina

        March 13, 2018 at 8:22 pm

        Thanks so much, Monica. I hope you come across it. 🙂

        Reply
    8. sippitysup

      March 13, 2018 at 6:36 pm

      I've grilled it before. Now I'll try this lighter touch! GREG

      Reply
      • valentina

        March 13, 2018 at 8:22 pm

        Oooh, I bet the char flavor is delicious with it. 🙂

        Reply
    9. David

      March 14, 2018 at 10:04 am

      Gorgeous, 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!

      Reply
      • valentina

        March 15, 2018 at 5:23 pm

        I 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.

        Reply
    10. Natalie

      March 14, 2018 at 8:22 pm

      I 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?

      Reply
      • valentina

        March 14, 2018 at 8:48 pm

        Hi 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! 🙂

        Reply
    11. Deb|EastofEdenCooking

      March 16, 2018 at 3:50 pm

      I'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!

      Reply
      • valentina

        March 17, 2018 at 12:21 pm

        Thank you! It's really so pretty -- and tasty! 🙂

        Reply
    12. Frank Fariello

      March 14, 2021 at 11:54 am

      OMG. I’ve *got* to try fioretto cauliflower! It looks absolutely gorgeous. And I can just tell it tastes amazing. As is your lovely presentation. And now to check out Melissa’s...

      Reply
      • valentina

        March 14, 2021 at 5:11 pm

        Thanks so much, Frank. It is very pretty, indeed. Hope you love it! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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