Doesn’t the word fioretto just sound so lush? In a world where cauliflower has been totally hated on, unbeknownst to me as I think cauliflower is completely delicious, when cooked well of course, I wanted to celebrate this little cousin of cauliflower – the fioretto or cauli blossom as it’s also known. 

It’s a hybrid of cauliflower and broccoli, created in Japan, that offers a slightly sweeter, milder and more delicate flavour and texture than cauliflower. 

In this recipe, I’ve roasted it alongside broccolini and paired it with a creamy tahini dip, bursting sweet dried figs, pine nuts and soft goat cheese. It’s a delicious side, somewhat inspired by Middle Eastern flavours, which makes it perfect as a side for lamb, chicken, beef or fish. You could also toss some lentils through it to give it some plant based protein or serve it with a spiced quinoa for something vegetarian. 

If you are wondering why I have so many “side” recipes, it’s because that is how I put together a meal or a spread. I make a few different vegetable forward sides, where the hero is some beautiful fresh produce, like a fioretto. Author and doctor Mark Hyman once said to make meat the condiment and vegetables the centre of the meal, and I wholeheartedly believe this is an easy way to approach food and wellness. 

Enjoy!