So many things to do with Fioretto Cauliflower, so little time. While many of you may not be too familiar with this exciting new variety, you are about to be. Fioretto, which is also known as “flowering cauliflower”, is nothing like you’ve ever seen in the produce world. Unlike regular cauliflower which produces a dense head that’s fused together, Fioretto features bright, bud-like florets on top of bright green, stick-like stems. Think of them as the more flowery, delicate version of cauliflower–a succulent and nutritious bouquet.
The flavor is a little sweeter and more tender than traditional cauliflower with a slightly nutty and grassy taste. The stem is softer which means less required time to cook. Fioretto is quite the delicacy and easy to use. This variety can be enjoyed raw, roasted, sauteed or stir-fried for a quick and easy side dish. Or for a fun kitchen project, you can try pickling them or even using in tempura. Fioretto is one of those vegetables you’re going to want to experiment with. Trust us, it’s well worth the effort!
We did a little experiment of our own with Fioretto this past week. Well, perhaps not so much an experiment since roasted cauliflower always turns out delicious. Roasting vegetables helps to bring out their deeper, nuttier flavors and this Fioretto dish was no exception. The addition of golden raisins and cashews help add extra flavor, sweetness and texture. And if you’re looking for a little more warmth and depth, adding a little curry powder is sure to amp things up in the best subtle way possible.
Roasted Fioretto Cauliflower
- 2 packages of Fioretto Cauliflower
- 1 package of Melissa’s Peeled and Steamed Garbanzo Beans
- 1/3 cup of golden raisins
- 1/3 cup of cashews
- 1 tablespoon of curry powder (optional)
- Olive oil
1. Preheat the oven to 400 degrees.
2. Trim the Fioretto cauliflower into smaller florets. In a large bowl, combine the cauliflower, Peeled and Steamed Garbanzo Beans, golden raisins and cashews. Toss together evenly with olive oil.
3. Arrange everything onto a sheet pan coated with a little more olive oil or cooking spray.
4. Roast in the oven for 25 to 30 minutes until the fioretto is browned and crispy.