Grown-up Cauliflower and Cheese

June 16, 2010
4 Ratings
  • Serves 3, as a side.
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

Test Kitchen Notes

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
—The Editors

What You'll Need
  • 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
  1. Preheat the oven to 450.
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. 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.
  7. Remove the cauliflower from the oven and turn on the broiler.
  8. 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.
  9. Place the pan back in the oven, second rack slot from the top. Broil until the cheese is melted and golden.

See what other Food52ers are saying.

  • JoanG
  • lapadia
  • melissav

3 Reviews

JoanG May 26, 2011
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!
melissav May 31, 2011
So glad you enjoyed this and you totally reminded me about this dish! Love the idea of serving it over pasta.
lapadia June 16, 2010
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!