Fioretto the flowering cauliflower
Fioretto cauliflower. For me, the Fioretto is the star among the cauliflower varieties. It presents itself on the plate like a bouquet of flowers. It is quick to prepare and even the stems are edible. Delicious, thinks the Chef’s Handyman team.
Fioretto with hummus
Wash the fioretto and about 12 snack peppers and place them in an ovenproof dish. Drizzle with olive oil and season with salt and pepper. Roast the vegetables in the oven at 200°C for about 25 minutes or until tender. After 20 minutes, add a cup of vegetable broth and continue to simmer.
Arrange the fioretto on plates. Drizzle with olive oil and or linseed oil. Chop rosemary, sage and thyme and sprinkle on top. Coarsely crush walnuts and place on top of the fioretto. Season with salt and pepper. Add a little orange zest.
Serve with hummus.
Shopping list for 4 serves, intended as an appetizer or snack
- 12 snack peppers
- 900 g Fioretto
- olive oil
- salt
- pepper
- some thyme, rosemary and sage
- 1 cup vegetable stock
- orange peel
- 1/2 cup walnuts
The Chef’s Handyman team wishes you a good appetite.
We also have an OllO World travel app with lots of inspiration and trip ideas in Switzerland. If you haven’t downloaded it yet, you can do so via the link in the App Store.
We have more delicious recipes. Maybe this home office salad will taste good too.
