Sicilian Cauliflower Stromboli Fill 1 Created with Sketch.

with Hot Honey & Tomato Dipping Sauce

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories

To add a bit of pleasantly sweet heat to the richness of our stromboli’s cauliflower and ricotta cheese filling, we’re making a hot honey to drizzle over it just after baking.

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ingredients
Sicilian Cauliflower Stromboli with Hot Honey & Tomato Dipping Sauce
Title
  • 1 lb Pizza Dough
  • 1 8-Ounce Can Tomato Sauce
  • 1 head Cauliflower
  • 2 cloves Garlic
  • ½ cup Part-Skim Ricotta Cheese
  • 2 oz Shredded Fontina Cheese
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Capers
  • 2 Tbsps Honey
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Whole Dried Oregano
step-by-step
instructions
Prepare & cook the cauliflower:
1 Prepare & cook the cauliflower:

Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the cauliflower; cut out and discard the core, then finely chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped cauliflower; season with salt, pepper, and the oregano. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the cauliflower is softened and the water has cooked off. Transfer to a bowl and wipe out the pan. 

Prepare the remaining ingredients & make the hot honey:
2 Prepare the remaining ingredients & make the hot honey:

Meanwhile, peel 2 cloves of garlic. Roughly chop one clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the capers. In a bowl, combine the honey (kneading the packet before opening), 1/2 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

Make the filling:
3 Make the filling:

To the bowl of cooked cauliflower, add the chopped capers, raisins, ricotta, fontina, garlic paste, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. 

Form & bake the stromboli:
4 Form & bake the stromboli:

Lightly oil a sheet pan. Using your hands, gently stretch the dough into a 16-inch by 10-inch rectangle (if the dough is resistant, let rest 5 minutes). Transfer to the sheet pan. Spoon the filling along the center of the dough. Fold both short sides of the dough about 3 inches over the filling. Fold one long side over the filling; carefully fold over the remaining long side to seal. Arrange the stromboli seam side down in the center of the sheet pan. Cut four evenly spaced slits on an angle across the top. Bake 20 to 22 minutes, or until golden brown. Remove from the oven and let stand at least 2 minutes. 

Make the dipping sauce & serve your dish:
5 Make the dipping sauce & serve your dish:

Meanwhile, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the baked stromboli with the dipping sauce on the side. Drizzle the stromboli with the hot honey. Enjoy!

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Prepare & cook the cauliflower:
1 Prepare & cook the cauliflower:

Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the cauliflower; cut out and discard the core, then finely chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped cauliflower; season with salt, pepper, and the oregano. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the cauliflower is softened and the water has cooked off. Transfer to a bowl and wipe out the pan. 

2 Prepare the remaining ingredients & make the hot honey:

Meanwhile, peel 2 cloves of garlic. Roughly chop one clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the capers. In a bowl, combine the honey (kneading the packet before opening), 1/2 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

Prepare the remaining ingredients & make the hot honey:
Make the filling:
3 Make the filling:

To the bowl of cooked cauliflower, add the chopped capers, raisins, ricotta, fontina, garlic paste, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. 

4 Form & bake the stromboli:

Lightly oil a sheet pan. Using your hands, gently stretch the dough into a 16-inch by 10-inch rectangle (if the dough is resistant, let rest 5 minutes). Transfer to the sheet pan. Spoon the filling along the center of the dough. Fold both short sides of the dough about 3 inches over the filling. Fold one long side over the filling; carefully fold over the remaining long side to seal. Arrange the stromboli seam side down in the center of the sheet pan. Cut four evenly spaced slits on an angle across the top. Bake 20 to 22 minutes, or until golden brown. Remove from the oven and let stand at least 2 minutes. 

Form & bake the stromboli:
Make the dipping sauce & serve your dish:
5 Make the dipping sauce & serve your dish:

Meanwhile, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the baked stromboli with the dipping sauce on the side. Drizzle the stromboli with the hot honey. Enjoy!