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2 from 1 vote

Fioretto Spaghetti Alfredo

Fancymid-week dinner ready in minutes.  MeetFioretto®, cauliflower’s elegant good looking cousin.Served in a creamy lemony alfredo sauce with pasta and topped with crunch yolive oil breadcrumbs. The blossoms and stems taste exactly like cauliflowerbut I find the are quicker and easier to prepare. If you prefer, you can use gluten-free pasta and breadcrumbs in this recipe.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 people


  • 150 g spaghetti
  • 200 g Fioretto
  • 30 g butter
  • 2 garlic cloves
  • 200 ml fresh cream
  • 2 tablespoons freshly grated Parmesan cheese plus extra to serve
  • 4 tablespoons fresh chopped parsley
  • pinch salt
  • 1/4 teaspoon cayenne pepper
  • 1 lemon zested and juiced
  • 3 tablespoons olive oil
  • 1/4 cup breadcrumbs


  • Cook spaghetti according to packet instructions.
  • Meanwhile, divide Fioretto® into single stems. Heat butter in a large frying pan over medium heat. Add Fioretto® and cook for 2 minutes on each side, until some of the flowers turn golden. Add garlic and stir until fragrant. Pour in the cream and cook for 5 minutes.
  • Meanwhile heat oil in a small saucepan over high heat. Add breadcrumbs and stir to toast. Turn off the heat.
  • Stir in Parmesan, parsley, salt and cayenne pepper into the sauce. Turn off the heat and add lemon zest and 4 tablespoons of the lemon juice.
  • Serve pasta topped with the Fioretto®, drizzle with the sauce and top with the toasted breadcrumbs.
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