Cauliflower Panna Cotta


panna cottas


Translated as “cooked cream,” panna cotta appears as dessert on many Italian menus. We recommend you try this savory version.


  1. Cut cauliflower into florets and place in a saucepan with butter and water. Simmer 20-30 minutes. Add cream and cook an additional 20-30 minutes or until cauliflower has softened. Puree cauliflower and some of the cooking liquid in a food processor until smooth. Strain the puree and remaining liquid. Add ½ of the puree to the saucepan. Sprinkle gelatin over 1 tablespoon of cold water. Let soften 2 minutes. Warm half of puree and add gelatin. Stir 2 minutes. Add remaining puree and combine. Taste for salt.
  2. Divide among 6 (8-ounce) ramekins. Refrigerate 6 hours or overnight.
  3. Puree fire-roasted peppers. Pour into a small saucepan and warm over low heat. Season with ¼ teaspoon salt and 1/8 teaspoon pepper.
  4. Dice peppers.
  5. To unmold, run the tip of a knife around the circumference of the panna cotta and place ramekin in a shallow pan of hot water 20-30 seconds. Unmold onto serving plate, spoon 2 tablespoons of the pepper sauce around the panna cotta and garnish with 1 tablespoon each of the orange and yellow peppers.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.