Smoky Cauliflower with Burrata & Herb Salad
Smoky Cauliflower with Burrata & Herb Salad. The perfect appetizer for just about any occasion but since it’s almost vday we’re doing this delicious dish for galentines weekend. Smoky spicy roasted cauliflower with creamy fresh burrata and topped with a walnut herb salad. So good and so perfect for Valentine’s Day apps…happy Saturday guys !! Don’t forget a good vday/galentines cocktail too ;)))
It’s been a while since we’ve shared a good appetizer recipe with you guys, so here you have it….this super delicious and super easy cauliflower and burrata. Burrata pretty much makes everything better, but have you ever tried it with cauliflower?! A smoky, herby, delicious cauliflower?!
This appetizer is super fun and I think it’s also perfect for valentines day….but it’s also pretty perfect for just about any day. The cauliflower is roasted with lots of spices giving it that smoky, spicy flavor. Then pair it with with the creamy burrata and an herb salad…SO good. The burrata and cauliflower combo is melt in your mouth delicious on its own. But top it with an herb and nut salad in a shallot vinegar dressing and this appetizer is next level good.
Anyway, like i’ve been talking about…it’s galentines weekend at the beach. We actually had this appetizer last night for our cozy fire night because tonight we’re going out to dinner. But this appetizer was perfectly paired with our dirty martinis and it was the perfect way to start the night. So cheers to another night of galentines day !!
Ingredients
1 large head cauliflower; cut into florets
1/3 cup + 2 tablespoons olive oil
1 teaspoon smoked paprika
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon red pepper flakes
salt and pepper
1 lemon; cut into wedges
1 cup mixed herbs (basil, dill, chives, etc.)
1/4 cup walnuts
1 tablespoon shallot vinegar or red wine vinegar
8 ounces burrata
Directions
On a baking sheet lined with parchment paper, add the cauliflower. Drizzle with 1/3 cup of olive oil. Sprinkle with smoked paprika, chili powder, cumin, cayenne, red pepper flakes, salt and pepper. Toss well to coat. Transfer to a 425 degree oven and roast for about 15 minutes. Add the lemon wedges to the baking sheet and return to the oven for another 15 minutes or until charred.
Make the herb salad. In a small bowl, add the herbs, walnuts, remaining 2 tablespoons of olive oil, and shallot vinegar. Toss to combine.
Arrange cauliflower on a serving plate. Break the burrata over the cauliflower and serve topped with herb salad.
