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Italian-Style Fioretto Cauliflower

This pretty, flower-like variant on cauliflower combines with olives, pine nuts, and sundried tomatoes for a perfect fall side dish or vegan main course.

Course Main Dish/Side Dish
Cuisine American
Keyword cauliflower, fioretto cauliflower, kalamata olives, pine nuts, sun-dried tomatoes, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 10 ounces Fioretto cauliflower florets
  • 1/4 cup pine nuts
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 1/4 cup Kalamata olives, pitted and coarsely chopped
  • 3 tbsp olive oil


  1. Toss all ingredients together. Distribute evenly on a large sheet pan. Roast at 400 degrees for 20 minutes or until cauliflower is lightly toasted. Serve warm or at room temperature.