Garlic Butter Fioretto and Prawns

Serves: 4
Prep Time: 15 mins
Cook Time: 12 mins
Ingredients: 9

Ingredients
300g Fioretto® Cauli Blossom
80g butter, chopped
4 garlic cloves, crushed
1 tsp chilli flakes
1/3 cup olive oil
750g medium king green prawns, peeled, deveined, tails intact
1 tbs dry sherry
1/4 cup flat leaf parsley leaves, chopped
crusty bread to serve

Method
Combine the butter, garlic, chilli and 2 tablespoons of oil in a small saucepan. Heat over medium heat until hot. Set aside.
Heat a large frying pan over medium-high heat until hot. Add 1 tablespoon of the remaining oil and the Fioretto®. Cook shaking the pan for 2-3 minutes until the stems are bright green. Add 1 tablespoon of water, cover and cook for 1-2 minutes until just tender. Remove to a plate.
Wipe the pan clean and heat over high heat until hot. Combine the remaining 1 tablespoon of oil and prawns. Season with salt and pepper. Add to the hot pan and cook in batches for 1 minute until they change colour. Add the garlic butter to the pan, return the Fioretto® and add the sherry. Cook shaking the pan for 1 minute. Remove from the heat and scatter over the parsley. Spoon into bowls and serve with crusty bread.

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.