This bright and balanced hybrid vegetable is more delicate than standard cauliflower in addition to boasting a more vibrant, balanced taste with a subtle sweetness that becomes more pronounced when cooked.
The coral-like florets of the Fioretto resemble tiny flower bouquets atop its long, slender stems. These long stems create a unique appearance compared to other cauliflowers, and also offer additional culinary delight. Fioretto requires minimal preparation and can be enjoyed raw, steamed, grilled, stir-fried or roasted for a fresh and satisfying side dish.
Cooking with Fioretto
Fioretto can be used in place of standard cauliflower or broccoli to liven up traditional recipes. This versatile vegetable can be enjoyed raw in salads and slaws, or lightly sauteed for a minute or two to add a touch of golden caramelization.
The long stems lend themselves to dipping, either cooked or raw.
When roasted, Fioretto becomes delectably tender and combines wonderfully with the flavors of various herbs, spices and other ingredients. The florets also work well for a unique take on tempura, especially paired with lime and sea salt. Try it sauteed, tossed with herbs and parmesan.