by melissav
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my 41 recipes »
A&M's Testing Notes:
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Expand1 large head cauliflower Ask a question about this ingredient
1 ball burrata, about 7-8 oz. Ask a question about this ingredient
2 anchovy fillets, rinsed Ask a question about this ingredient
3 tablespoons olive oil, divided Ask a question about this ingredient
1 tablespoon cream Ask a question about this ingredient
1 pinch red pepper flakes Ask a question about this ingredient
3 tablespoons panko Ask a question about this ingredient
Preheat the oven to 450.
Ask a question about this stepRinse 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
Ask a question about this stepRoast the cauliflower in the lower third of the over for about 20-25 minutes, until golden and carmelized. I usually flip after 15 minutes
Ask a question about this stepWhile 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.
Ask a question about this stepPlace 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.
Ask a question about this stepWipe 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.
Ask a question about this stepRemove the cauliflower from the oven and turn on the broiler.
Ask a question about this stepPush all the cauliflower together, so it is all up against each other. Spread the buratta mixture over the cauliflower and sprinkle with the panko.
Ask a question about this stepPlace the pan back in the oven, second rack slot from the top. Broil until the cheese is melted and golden.
Ask a question about this stepSo glad you enjoyed this and you totally reminded me about this dish! Love the idea of serving it over pasta.
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!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
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!