Fioretto with Peanut Lemongrass Paste

Fioretto with Peanut Lemongrass Paste

Serves: 4
Prep Time: 15mins
Cooking Time: 15mins

Ingredients
500g Fioretto® Cauli Blossom
1 long red chilli, roughly chopped
1 long green chilli, roughly chopped
2 garlic cloves, roughly chopped
1 stick lemongrass, (see tip)
3 tbs peanut oil
½ cup salted peanuts, roasted
1 lime, halved

Method
Cut Fioretto® into florets leaving the stems long.
Combine chilli, garlic, white and lime green part of lemongrass and 2 tablespoons of the oil in a small processor. Process until finely chopped. Add peanuts and process to a paste (a little texture still in the peanuts is good). Remove to a bowl.
Heat a wok over high heat until hot. Add remaining oil to the hot wok. Wash the Fioretto®, leaving water clinging, add to the wok and stir-fry for 2 minutes. Add the peanut lemongrass paste and stir-fry for 5 minutes or until Fioretto®is tender and the paste aromatic. Remove from the heat and squeeze over the lime halves. Serve.

TIP: You can substitute 1 tablespoon of lemongrass paste for the fresh lemongrass if you like. This meal is best served as a side.



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.
4. Storage – The best way to store Fioretto® is simply in its pack in the fridge.




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