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Sicilian Cauliflower Stromboli
with Hot Honey & Tomato Dipping Sauce
45 MIN
3 Servings
From the Test Kitchen
We’re creating a satisfying, vegetarian take on stromboli—an Italian-American baked sandwich similar to a calzone—by creating a filling of tender sautéed cauliflower and creamy ricotta seasoned with traditional Sicilian ingredients like capers and raisins. To add a bit of pleasantly sweet heat that complements the richness of the filling, we’re making a hot honey to drizzle over it just after baking.
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NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
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 Fontina Cheese
- 1½ Tbsps Golden Raisins
-
1 Tbsp Capers
- ¼ tsp Crushed Red Pepper Flakes
- 2 Tbsps Honey
- 1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
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 large bowl and wipe out the pan.
2
Prepare the remaining ingredients & make the hot honey:
Meanwhile, peel 2 cloves of garlic. Roughly chop 1 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. If necessary, grate the fontina on the large side of a box grater. 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.
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. Transfer to the sheet pan (if the dough is resistant, let rest 5 minutes). Leaving a 3-inch border around the edges, spoon the filling onto the center of the dough. Fold both short sides of the dough over the filling. Fold one of the long sides over the filling; carefully roll 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.
5
Make the dipping sauce & serve your dish:
Once the stromboli has baked about 15 minutes, 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!
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 large bowl and wipe out the pan.
2
Prepare the remaining ingredients & make the hot honey:
Meanwhile, peel 2 cloves of garlic. Roughly chop 1 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. If necessary, grate the fontina on the large side of a box grater. 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.
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. Transfer to the sheet pan (if the dough is resistant, let rest 5 minutes). Leaving a 3-inch border around the edges, spoon the filling onto the center of the dough. Fold both short sides of the dough over the filling. Fold one of the long sides over the filling; carefully roll 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.
5
Make the dipping sauce & serve your dish:
Once the stromboli has baked about 15 minutes, 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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