Fioretto cauliflower (Chinese cauliflower, flowering cauliflower, sprouting cauliflower) is a hybrid of white cauliflower and broccoli. It has a more open growth habit than cauliflower with long light green stems and smaller, less dense florets. The stems retain a firmer texture and the flavour is sweet and nutty. I used it in this delicious mild curry.
Preheat your oven to 220ºC (425ºF). Cut the fioretto cauliflower into florets and stems of a similar size and put them in a baking dish. Drizzle with vegetable oil, season with salt and bake until the florets are browning a little. Remove from the oven and set aside. While the cauliflower is baking, place 2 medium tomatoes into a small blender with 2 tablespoons of cashews and blend to a paste. Set aside. Finely chop a medium onion and mince 3 cloves of garlic and a similar amount of fresh ginger. Heat some oil in a large pan and add a small bay leaf and ½ a teaspoon of caraway seeds. When they smell fragrant add the onion and cook until a little caramelised before adding the garlic and ginger. When the garlic and ginger no longer smell raw add the tomato and cashew paste. Stir well then add 1 teaspoon of ground coriander, ½ a teaspoon of ground cumin, ½ a teaspoon of garam masala, ½ a teaspoon of Kashmiri chilli powder and ¼ of a teaspoon of ground turmeric. Stir and cook until the oil begins to separate. Remove from the heat and add 3 tablespoons of yoghurt followed by 1 cup of water. Stir well and return to the heat. Bring to a simmer then add the cauliflower and season to taste with salt. Continue to cook until the cauliflower is to your liking. Finally add ½ a teaspoon of crushed dry fenugreek leaves (kasuri methi), a grating of fresh nutmeg and 2 tablespoons of light cream or sour cream. Serve hot with rice or flat bread.
*adapted from this recipe by Dassana Amit
michelle picker cooks 