Recipes for Florentino (baby cauliflower)
Simple Sautéed Florentino (baby cauliflower)
This is a delicate, sweetly flavored vegetable that’s relatively new to the world of produce. It’s incredibly versatile – you can grill it, steam it or fry it, to name a few ways – or you can simply sauté it as we do here in a flavorful olive oil to make a delicious side. We suggest using Sigona’s Tuscan Herb Oil, which is infused with sun-dried tomatoes, herbs and garlic. It’s lovely served with halibut. Serves 2.
Ingredients:
- 1 to 2 Tbsp Sigona’s Olive Oil, divided (look for an infused oil – we recommend the Tuscan Herb or Meyer Lemon)
- 2 shallots, sliced
- 1 bunch Florentino
- Salt and pepper, to taste
Directions: Bring a large pot of salted water to a rapid boil.
Meanwhile, in a medium-large sauté pan, heat 1 Tbsp of the oil over medium heat. Add the shallots, season with salt and pepper, and cook, stirring, until they’ve softened and developed a bit of a golden-brown color. Reduce heat to low.
Blanch the florentino in the boiling water for about 25 to 30 seconds. Working quickly, use a slotted spoon or tongs to remove the florentino to a clean kitchen towel to drain and gently pat dry. Add the stalks to the sauté pan with the shallots and gently stir to lightly coat in the oil, adding a teaspoon or more if necessary. Increase heat to medium high, season with salt and pepper, and continue to sauté, stirring occasionally, for 2 to 3 minutes. Remove from heat and serve immediately.
Serving suggestion: Serve this as a side to Halibut Piccata.
Air-Fryer Florentino (baby cauliflower)
Quick, easy and fantastically delicious! Check out the video below for a visual how-to! Add a different infused olive oil to change up the flavor to compliment your main dish. Serving fish? Try drizzling on Meyer Lemon Fusion Oil. Leave out the cheese if you wish to keep this dairy-free. Serves about 2.
Ingredients:
- 1 bunch of Florentino
- 1 Tbsp Sigona’s infused olive oil, such as Garlic, Meyer Lemon Fusion, Tuscan Herb, etc.
- Salt and pepper, to taste
- Freshly grated Parmigiano Reggiano or Romano cheese, as desired (optional)
Directions: Toss the Florentino with olive oil, salt and pepper. Add to the air fryer and cook at 400°F for about 6 minutes. Sprinkle immediately with grated cheese, if using.
Tuscan-Herb Sautéed Florentino Baby Cauliflower
This is a delicate, sweetly flavored vegetable that’s relatively new to the world of produce. It’s incredibly versatile – you can grill it, steam it or fry it, to name a few ways – or you can simply sauté it as we do here in a flavorful olive oil to make a delicious side. We suggest using Sigona’s Tuscan Oil, which is infused with sun-dried tomatoes, herbs and garlic. Serves 2.
Ingredients:
- 1 to 2 Tbsp Sigona’s Tuscan herb olive oil, divided
- 1 small shallot, diced
- 1 bunch Florentino
- Salt and pepper, to taste
Directions: Bring a shallow pan of salted water to a boil.
Meanwhile, In a medium sauté pan, heat 1 tablespoon of the oil over medium heat. Add the shallot, season with salt and pepper, and cook, stirring until softened and about translucent. Reduce heat to low.
Blanch the Florentino in the boiling water for about 15 to 20 seconds. Working quickly, use a slotted spoon or tongs to remove the Florentino to a clean kitchen towel to drain and gently pat dry. Add the stalks to the sauté pan with the shallot and gently stir to lightly coat in the oil, adding a teaspoon or more if necessary. Increase heat to medium and continue to sauté, stirring occasionally, for 2 to 3 minutes. Remove from heat and season with salt and pepper, to taste. Serve warm.
