Grown-up Cauliflower and Cheese
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Author Notes: Lately, as I been laying in bed trying to sleep I've been pondering ways to use fresh mozzarella in more of a sauce like manner. I thought it might be good with a little anchovy in the background. I used burrata since I thought it might blend a little easier given the cream and curds. I love roasted cauliflower, seasoned simply with a little olive oil and salt but I thought I give it a whirl topped with concoction. Turned out pretty tasty! - melissav - melissav
Food52 Review: Grown-ups love cauliflower smothered in melty, gooey cheese too! Melissav's version is covered in a delicious smooth, creamy cheese sauce made using burrata -- mozzarella stuffed with cream and curds -- and flavored with anchovies and red pepper flakes. The cauliflower slices are a welcome change from florets. - Stephanie
- A&M
Serves 3, as a side.
- 1 large head cauliflower
- 1 ball burrata, about 7-8 oz.
- 2 anchovy fillets, rinsed
- 3 tablespoons olive oil, divided
- 1 tablespoon cream
- 1 pinch red pepper flakes
- 3 tablespoons panko
- kosher salt
- Preheat the oven to 450.
- Rinse the cauliflower and remove the leaves and stem. Cut in half through the core. Slice each half into thin slices. Place the slices on a baking sheet, drizzle with olive oil and salt. Toss. Spread out so slices are in one layer
- Roast the cauliflower in the lower third of the over for about 20-25 minutes, until golden and carmelized. I usually flip after 15 minutes
- While the cauliflower is roasting, place a small fry pan over low heat. Add 1 TB olive oil, the cream, the anchovies and red pepper flakes. Let cook from 5 minutes, pressing on the anchovies with the back of a wooden spoon until they dissolve and infuse the cream and oil. Remove from heat and pour into a mini food processor.
- Place the buratta in the processor as well. Add a pinch of salt. Process until blended, it will still be a bit chunky. Taste for seasoning.
- Wipe out the small fry pan and return to low heat. Add 1 TB olive oil and the panko. Cook over low heat until the panko is golden.
- Remove the cauliflower from the oven and turn on the broiler.
- Push all the cauliflower together, so it is all up against each other. Spread the buratta mixture over the cauliflower and sprinkle with the panko.
- Place the pan back in the oven, second rack slot from the top. Broil until the cheese is melted and golden.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
Tags: anchovies, burrata, cauliflower, mozzarella
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about 2 years ago JoanG
I finally made this after having it in my To COok pile for a while.
I only had a small cauliflower, so I put the roasted cauliflower over some leftover whole wheat pasta, warmed it up, then broiled it.
What a fantastic mix of flavors, it is to die for! Thanks!
about 2 years ago melissav
So glad you enjoyed this and you totally reminded me about this dish! Love the idea of serving it over pasta.
about 3 years ago lapadia
I have often roasted cauliflower and broiled whatever cheese I am in the mood for, however, I have never used mozzarella - of any sort. What a great idea this is! Oh, and congrats to being in the "spotlight" this week!