Fioretto (Brassica oleracea var. botrytis)
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. This newly developed stick-type cauliflower has a different appearance, but also provides a long delicious stem to be enjoyed as well. Fioretto requires minimal preparation and can be enjoyed raw, steamed, grilled, stir-fried or roasted for a fresh and satisfying side dish.
In addition to fioretto’s delightful flavor profile, it’s loaded with vitamins C and B6, potassium and isothiocyanate. Thanks to its cauliflower traits, fioretto is also a great source of folate.
Cooking with Fioretto
Fioretto can be used in place of cauliflower or broccoli to liven up more 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.
When roasted, fioretto becomes delectably tender and takes on the flavors of various herbs and spices wonderfully. Try substituting fioretto in a traditional broccoli or cauliflower casserole and enjoy the subtle sweetness and fresh take it brings to the dish.