HOT HONEY IS HAVING A MOMENT! So much so that they now sell it at Trader Joe's. If you are skeptical on vegetables or know someone who is, make them this dish, and it will likely change their mind. It's soooo good!
Hot honey is a sweet and spicy condiment made by combining honey with chili peppers or hot sauce. It has become popular in recent years as a way to add a sweet and spicy kick to a variety of dishes.
When paired with cauliflower, kale, mozzarella, and soppressata, hot honey creates a flavor profile that is both sweet and savory, with a spicy kick. Here are some reasons why hot honey goes so well with these ingredients:
Sweetness: The sweetness of the honey pairs well with the savory flavors of the cheese and meat. It also balances out the bitterness of the kale, making it more palatable.
Spiciness: The spiciness of the hot honey adds a kick that helps to bring out the flavors of the other ingredients. It also adds a depth of flavor that enhances the overall taste of the dish.
Texture: The thickness of the honey creates a glaze that coats the ingredients, giving them a sticky texture that helps the flavors to stick.
Contrast: The contrast between the sweet and spicy flavors creates a unique taste profile that is both bold and balanced. It also provides a contrast in temperature, as the honey is warm and the other ingredients are often served cold or at room temperature.
Overall, hot honey goes so well with cauliflower, kale, mozzarella, and soppressata because it adds a unique combination of sweetness, spiciness, and texture that enhances the flavors of these ingredients. It's a great way to add a new twist to classic dishes and to experiment with different flavor combinations.
Soppressata (also spelled as "sopressata") is a type of dry-cured salami that originated in Southern Italy. It is made from coarsely ground pork that is seasoned with garlic, chili pepper, and other spices, then stuffed into a casing and hung to dry for several weeks or months.
The name "soppressata" comes from the Italian word "soppressare," which means to suppress or press. Traditionally, soppressata was made from the leftover meat scraps and fat that were pressed into a dense, flattened shape before being hung to dry. Nowadays, it is made with high-quality cuts of pork that are ground and seasoned before being stuffed into a casing.
Soppressata is known for its rich, meaty flavor and slightly spicy kick. It can be enjoyed on its own as a snack, or used as an ingredient in a variety of dishes, such as pizzas, sandwiches, and pasta dishes. It is often sliced thinly and served with cheese and bread, or as part of an antipasto platter.
There are many different varieties of soppressata, depending on the region and the specific ingredients used in the seasoning. Some varieties are milder and sweeter, while others are more pungent and spicy. Soppressata can also be made with different types of meat, such as beef or wild boar, to create unique flavor profiles.
1 large head cauliflower, cut into florets
1-2 tbsp garlic confit and 3 cloves (or 2 tbsp olive oil & 3 cloves garlic, minced)
2 large shallots, sliced into thin half moons
1 large head of kale, de-stemmed, rough chop
5-6 oz sorpersatta
1 cup mozzarella
2-3 tbsp hot honey, more or less as desired
fresh basil, for garnish
fresh grated parmesan cheese, for garnish
crushed red pepper
Preheat oven to 375f. Lay cauliflower out on a baking dish with the garlic confit (or olive oil and fresh minced garlic), salt, and pepper. Toss well, and roast for 15-17 minutes until golden brown and soft.
Meanwhile, heat 1 tbsp olive oil over medium heat in a large cast iron skillet. sautee the shallots with salt and pepper for 5-6 minutes. Add in the kale, and cook down for 4-6 minutes or until wilted but still bright green.
Add in the soppressata and mozzarella. Toss well. Combine the cauliflower and kale mixture together in a bowl, and squeeze on the hot honey. Garnish with fresh chopped basil, parmesan and crushed red pepper. Enjoy!
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