Hasselback Cauliflower with Mozzarella + Cavolo Nero Salsa
What else can you Hasselback, you ask? Cauliflower, of course! I had never tried this before, but it turned out to be an absolute game-changer. This dish is not only a fun twist on the classic Hasselback, but it’s also a showstopper that’s perfect for impressing guests at your next dinner party. Trust me, the cheesy mess of mozzarella with the creamy, garlicky Cavolo Nero salsa will have everyone coming back for more.
Serves: 4 as a side | Prep Time: 15 mins | Cook Time: 1 hour 10 mins | Total Time: 1 hour 25 mins
Ingredients
For the Cauliflower:
1 whole cauliflower, with leaves
4 tbsp olive oil
40g unsalted butter, diced
1/2 tsp garlic powder
150g mozzarella, sliced
Salt and pepper
For the Sauce:
8 garlic cloves, sliced
3 tbsp olive oil
100g Cavolo Nero leaves (weighing just the leaves, about 170g with stalks)
260ml water
Juice of 1/2 a lemon
90g grated cheese (Grana Padano)
2 tbsp olive oil
1/2 tsp chilli flakes
Pinch of salt
140ml double cream
Method
Preheat the oven to 200°C (fan). Cut away the outer cauliflower leaves and trim the stalk. Slice the cauliflower at an angle to create a fan of slices, about 1.5cm thick. Be careful not to cut all the way through, so it stays intact.
Season the cauliflower: Drizzle with 4 tbsp olive oil, season with salt, pepper, garlic powder, and diced butter. Make sure to season in between the layers of the cauliflower. Cover tightly with tin foil and roast in the middle of the oven for 30 minutes.
Prepare the sauce: While the cauliflower is cooking, heat a large frying pan over medium-high heat and add 3 tbsp olive oil, followed by the sliced garlic. Simmer for 1 minute before adding the Cavolo Nero leaves and water. Simmer for another 2 minutes until the leaves are wilted.
Blend the sauce: Transfer the garlic and Cavolo Nero mixture to a blender, add lemon juice, 90g of grated cheese, chilli flakes, salt, and pepper. Blend until smooth. Then, scrape the sauce into a bowl, stir in the double cream, and adjust the seasoning to taste.
Assemble and cook: Once the cauliflower has roasted for 30 minutes, remove the foil and tuck mozzarella slices between the cauliflower layers. Pour the Cavolo Nero sauce over the cauliflower and drizzle with an extra 1 tbsp of olive oil. Place back in the oven for another 30 minutes.
Finish roasting: After 30 minutes, add the remaining 1 tbsp olive oil and roast for a further 10 minutes. If the top starts to get too dark, cover with foil. The cauliflower should be cooked all the way through, with a beautifully golden top.
Serve: Season to taste and serve hot. Enjoy this cheesy, garlicky side dish that’s sure to impress!