· by Valentina · 23 Comments
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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, also known as flowering cauliflower, 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.
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
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
Lisa Spencer
I live in LA (lower AL). It will 5 years before I see that veggie around here.
Reply
valentina
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
Rose
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
Thanks so much, Rose. I hope you find it and try it. 🙂
Reply
Chris
This is an absolute work of art! Just wow! Such gorgeous photo, I've never seen a salad look so gorgeous!!!Reply
valentina
Well aren't you sweet!? Thank you so much. Enjoy! 🙂
Reply
Sandi
I LOVE how beautiful this dish looks. Makes me crave a salad :-).Reply
valentina
Thank you Sandi! Hope you try it. 🙂
Reply
Maria
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
Lisa Huff
Wow, love the idea of marinating! Such an easy and awesome idea!Reply
valentina
Thanks, Lisa! Hope you give it a go. 🙂
Reply
Monica | Nourish & Fete
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
Thanks so much, Monica. I hope you come across it. 🙂
Reply
sippitysup
I've grilled it before. Now I'll try this lighter touch! GREG
Reply
valentina
Oooh, I bet the char flavor is delicious with it. 🙂
Reply
David
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
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
Natalie
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
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
Deb|EastofEdenCooking
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
Thank you! It's really so pretty -- and tasty! 🙂
Reply
Frank Fariello
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
Thanks so much, Frank. It is very pretty, indeed. Hope you love it! 🙂 ~Valentina
Reply
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