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Cauliflower Sandwich with Broccoli Rabe–Pecorino Pesto

Cauliflower Sandwich with Broccoli Rabe Pesto
Serves 4
This broccoli rabe pesto can be used as a savory spread or a condiment for just about anything, but our favorite is on this mozzarella sandwich on sourdough. The broccoli rabe and walnuts bring a tart, tannic brightness to the creamy, dense cheese.
  1. ½ bunch broccoli rabe, roughly chopped
  2. 1 lemon, juiced
  3. 1½ teaspoons kosher salt, divided
  4. 1¼ cups plus 1 tablespoon olive oil, divided
  5. 1 cup walnuts
  6. ¾ cup grated Pecorino Romano cheese
  7. 1 large clove garlic
  8. 1 head cauliflower, cut into florets
  9. 8 thick slices sourdough bread, toasted
  10. ½ cup whole white anchovy fillets
  11. ½ cup minced fresh flat-leaf parsley
  12. 2 cups thinly sliced fresh mozzarella
  1. ►Heat oven to 350°F. Combine broccoli rabe, lemon juice, ½ teaspoon salt, 1 cup olive oil, walnuts, Pecorino Romano, and garlic in food processor and process until smooth. Pesto will keep, refrigerated, for up to 10 days.
  2. ►Toss cauliflower florets with ¼ cup olive oil and remaining 1 teaspoon salt. Spread out on a rimmed baking sheet and roast for 15 to 20 minutes, until tender. Cool to room temperature.
  3. ►Toss roasted cauliflower, anchovies, and parsley in a bowl with remaining 1 tablespoon olive oil.
  4. ►Spread pesto on toasted bread. Top 4 toast slices with mozzarella, then divide cauliflower mixture evenly among them. Close sandwiches with remaining toast slices and serve.
culture: the word on cheese https://culturecheesemag.com/
Photography by Jennifer May

Sohail Zandi

Sohail Zandi is the chef and co-owner of Brushland Eating House in Bovina, N.Y.

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