Healthy Food Database

From the looks of it, it could have been called Caullolini, because it look like a cauliflower version of broccolini, a hybrid of broccoli and the Chinese vegetable kai-lan.
This attractive new hybrid, has been compared to an edible bridal bouquet and is a cross between broccoli and cauliflower. It has the variety name Fioretto, which means little flower however in England the same vegetable sold in Marks & Spencer's has the very posh name "Artisan Biancoli Spears" and in Japan it's known as Karifurore or stick cauliflower. In Australian we call it Fioretto.

Fioretto was developed in Japan by the Japanese company Tokita Seed and is popular in a number of countries already. It was developed as a more popular alternative to cauliflower with less wastage. Children like it because it's stalks are more tender and sweeter than cauliflower and chefs love it because of its attractive appearance and because it's new.

How to prepare Fioretto

Like broccolini, Fioretto can be eaten raw, lightly steamed or stir fried. It cooks quickly and is best enjoyed when the stalks have some bite left in them (al dente). Once cooked the stems turn a brighter shade of green making them look very attractive on the plate.

How to store

Stored in a plastic bag in the crisper section of the fridge Fioretto will keep for up to 6 days.

Health benefits

Fioretto has similar nutritional properties to cauliflower and broccoli. It's an excellent source of vitamin C, potassium, vitamin K and fibre, and a good source of B6. The combined nutrients from Fioretto with a balanced healthy diet will help protect against heart disease, lower high blood pressure and cholesterol, strengthen the immune system and maintain a healthy nervous system.

Category: Vegetable

In Season: Winter