Fioretto Mezza Salad

Serves: 6
Prep Time: 10mins
Cooking Time: 15mins

Ingredients
400g Fioretto® Cauli Blossom
6 slices sourdough, chargrilled, halved
250g labne
75g mixed olives, pitted, roughly chopped
125g chargrilled eggplant, chopped
150g roasted red capsicum, chopped
1/2 cup flat parsley leaves, chopped
2 tbs pistachio kernels, toasted, chopped

Lemon vinaigrette:
3 tbs extra virgin olive oil,
1/2 lemon, rind finely grated, juiced
1 small garlic clove, crushed
1 tsp honey

Method
For the vinaigrette, whisk all the ingredients together with salt and pepper until well combined.
Steam or microwave Fioretto® until stems are a bright green and tender. Drain well. Pour half the dressing over the warm Fioretto®, turn to coat. Set aside to cool.
Spread the sourdough with the labne then arrange on serving board or platter. Spoon over the marinated Fioretto®. Combine olives, eggplant, capsicum and parsley together. Spoon over the Fioretto®. Scatter over the pistachios. Season. Serve with remaining dressing.

This May, a beautiful new cauliflower is coming to town and it's set to transform autumn cooking and your Instagram feeds.

Fioretto® Cauli Blossom has long, green stems with tiny, white, blossom-like florets. It is entirely edible and has a sweeter flavour than traditional cauliflower.

Dubbed the 'Broccolini® of cauliflower', Fioretto® Cauli Blossom is in season from May to August and will be available in Australian stores for the first time this autumn.

Anthony Mason was one of the first Fioretto® Cauli Blossom growers in Australia and has been trialling the crop for four years.

"The Fioretto® looks like a traditional cauliflower when they begin to grow and then stretch out and elongate," said the Victorian grower.

"We give them a lot of love and care, checking on them daily, so we can pick them just as they begin to flower, which is when they are perfect for eating.

"The Fioretto® stems turns bright green when cooked and looks fantastic next to the little white flowers. I'm so excited to now be sharing this delicious new veggie with Australian families."

Fioretto® Cauli Blossom can be eaten raw or cooked. It's great blanched, pickled, stir-fried, roasted or on the grill and what's even better, is it doesn't carry the typical cooking odour of a traditional cauliflower.

Fioretto® Cauli Blossom is unique vegetable variety that was first bred in Japan. It is now exclusively grown in Australia by Perfection Fresh, one of Australia's oldest and largest family-owned fresh produce companies.

"When we first saw Fioretto®, we were reminded of Broccolini®, which is such a favourite with Australian families. We have a feeling Fioretto® will be the same," said Mr Simonetta, Perfection Fresh Australia CEO.

"We've done some small trials with customers and they just love the versatility and unique mild flavour of this wonderful new vegetable."

Fioretto® Cauli Blossom will be available exclusively in the at Woolworths stores across Queensland, New South Wales and Victoria from May.

Four Reasons Fioretto® Cauli Blossoms Are The Bee's Knees:
1. The Perfect Bouquet – Fioretto® means 'little flower' in Italian and was aptly named to describe the Cauli Blossom's delicate flowering heads. Many have described Fioretto® as an edible bridal bouquet.
2. Entirely Edible – Fioretto®'s tender green stems and pretty flower-like heads are entirely edible. Simply pull the bouquet apart and enjoy in a variety of ways - blanche, barbeque, roast, stir fry or even raw.
3. Nutritious and Delicious - Fioretto® Cauli Blossom is high in vitamin C, dietary fibre and potassium, and belongs to the super healthy brassica veggie family that includes power greens like Broccolini®, kale and Brussel sprouts.