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To my surprise, I find no mention of any specific cauliflower variant in any of my Asian vegetable reference books. I believe Japanese cauliflower is the same as Fioretto flowering cauliflower but I can not prove it. See these Asian recipes:

• https://www.vietworldkit...wer-stir-fry-recipe.html


• https://thewoksoflife.com/dry-pot-cauliflower/


• https://cookingontheweek...d-fioretto-salad-recipe/ (not Asian)

I think it might also be known as Karifurore. More info here: https://www.specialtypro...ower/karifurore_9550.php

The only recipe it links to is the last one that mjes linked too, but perhaps another name might help for searching?

I was intrigued and did not know this veg before! I have never seen it in either France or the UK

So looked it up and found a couple more links:

-https://www.thedevilwearsparsley.com/2018/03/20/creamed-tarragon-truffle-fioretto/

- https://kitchen.nine.com.au/healthy/kung-pao-fioretto-cauli-blossom-recipe/c695afa0-6c93-49fe-92e6-3daf19b8fc89

- http://pattietierney.blogspot.com/2018/02/parmesan-roasted-fioretto-cauliflower.html

As mentioned by others,  it is relatively new variety developed in Japan.  Regular cauliflower is not that popular in Japan except in things like marinated caulifower, carrots, pepper etc mx similar to some tapa style marinated dishes.  The stalks more favored.  

i see this used in many ways including wrapping thin meat like pork or beef  around the stalks and pan cooked in various sauces, frito misto, stir fries, in quick marinades, shrimp, mayo like chili mayo shrimp with karifore and made into salads, etc.  you can use as in whole broccoli with stalks.

also known as fioretto and cauliflore in japan.

I entered some of the recipes so next time someone asks we can tell them to search EYB. I did a search on fioretto which returned 54 recipes - only the last one actually used fioretto ... the others all had cauliflower and some flowering ingredient.

Have fun!

I think it's also known as caulilini. They were selling that at Eataly NYC last week - I'd never seen it before. Is it the same stuff?

Boy am I glad that I posted this question to EYB about a year ago. I saw it again this past Monday - the whitish cruciferous vegetable that looks like cauliflower, broccoli and broccolini, but most of all like a giant Queen Anne's lace.

It was at the same stand where it was last year, and then as now there was a lot of it near closing time, either because a lot of vegetable shoppers don't know what to do with it or because the farmers brought a super truckload of it to market.

Next time I see it in a farmers' market I'm going to remember this thread.

It's interesting to see how the different names are being picked up in cookbooks and magazines. There are just 5 recipes in the Library for flowering caaliflower or fioretto - all online recipes.  And I just had to add caulini to our ingredient database for the first time for this recipe from the new issue of Delicious Magazine Australia. So it has not spread very far yet in recipes. 

Wow - a seventh name for the same vegetable. This is why databases have controlled vocabularies.

Thanx, Jane.

I think fioretto look beautiful.  I can see this grilled next to nicely charred protein source.  Regular cauliflower just won't look the same.  I wish I can find this in Bay Area.  You are lucky you can find all these wonderful variations. 

Sort of lucky. One day it shows up at the market, next week it doesn't. I should learn to seize the day.

I'd never heard of it, but it looks similar to the cauliflower I've seen in SE Asia which is pulled apart into little floret, then stir fried often in noodle dishes

I saw it in Myanmar (Burma), the hills in the Shan state are cool in winter (very cold sometimes)  and cauliflwers grow well there. The local variety is quite yellowish, and the ladies in the market pull apart the heads (which tend to be large) to create delicate, slender, florets, which look a bit like they might have sprouted, and then sell them by the tin (roughly equivalent to a measuring cup)

Cauliflower is not common throughout Myanmar, but the Shan do cook with it and make fresh pickles.

Here's a recipe from MiMi Aye, though the photograph was taken in London made with ordinary British cauliflower; I ate something very similar in Myanma.

https://www.greatbritish...ower-egg-scramble-recipe