Hi friends! I want to introduce you to my new friend – Fioretto Flowering Cauliflower! Fioretto means “Little Flower” in Italian and these little flowers of deliciousness are going to be the newest vegetable sensation!
So what *is* Flowering Cauliflower? Well, it is a bit like a cross between cauliflower and broccolini. Fioretto has longer, thinner stems than regular cauliflower and is more tender, like broccolini. It’s a little sweeter than traditional cauliflower too. It is also entirely edible! You can eat those delicious stems. No more tossing them in the trash!
Melissa’s Produce sent me two packages of Fioretto to play with and taste. Oh my gosh, you guys! I was not kidding when I said this was going to be one of the newest veggie sensations. It’s simple to use. Just a quick trip through the oven or a dash of olive oil in the pan and sauté for a few minutes and you’re done. The cauliflower holds up well for several days (perfect for meal prep) and has great depth of flavor. You can eat it plain or add it to any number of dishes.
I turned my first package of Fioretto into a Cauliflower Breakfast Hash. Packed with a variety of spring vegetables, it’s a quick and easy weekend breakfast or brunch idea!
Fioretto Flowering Cauliflower Breakfast Hash
A simple, vegetarian breakfast hash made with Fioretto Flowering Cauliflower!
- 1 package Fioretto Flowering Cauliflower
- 2 Tablespoons unsalted butter
- 1 brown onion, chopped
- 1 green bell pepper, chopped
- 1 lb. asparagus, chopped
- 2 Tablespoons water
- 2 cups button mushrooms, cleaned and quartered
- 3 cloves garlic, minced
- 4 eggs
- salt and fresh cracked black pepper to taste
- 1/4 cup grated parmesan cheese
Melt 2 TBLS butter in a large, nonstick skillet over medium heat.
Add cauliflower, onion, bell pepper and asparagus to the pan.
Cook, stirring occasionally, until the vegetables begin to soften and the onion starts to turn translucent.
Add 2 TBLS water to the skillet and cover with a lid.
Steam the vegetables for 2-3 minutes, or until the water has evaporated.
Take off the lid and stir well.
Add the mushrooms and garlic to the pan. Cook the garlic until it is fragrant, about 30 seconds.
Using a wooden spoon or the tip of your spatula, make four holes in the hash for the eggs. Be sure you can see the bottom of the skillet in each hole so the egg can cook completley.
Crack an egg into each hole. You can crack each egg into a small bowl and then pour it in to the holes too. I do this sometimes so I have better control over where the egg goes and I can be sure there are no shells in it.
Sprinkle each egg with salt and pepper and then cover the pan with the lid again.
Cook until the eggs are done to your liking. I like a runny egg yolk, but not runny whites so I kept the lid on for almost 6 minutes.
When the eggs are done, sprinkle grated cheese over the top and serve warm.
Look at that dish! It’s so fresh and green! If you don’t have Fioretto Flowering Cauliflower in your local grocery store yet, ask your Produce manager about it. It may just become your favorite vegetable. It’s certainly a winner in our house right now!