Ingredients

Roasted Cauliflower

1 hd., Cauliflower, large
1 oz., Olive oil
1 ea., Lemon juice
2 tsp., Pimentón

Cauliflower and Mushroom Filling

1 Tbsp., Olive oil
2 ea., Mushrooms, crimini, or trumpets cut in wedges
1 tsp., Garlic minced
½ cup, Roasted Cauliflower (recipe above)
1 Tbsp., Parsley, chopped
1 tsp., Lemon juice
1 tsp., Lemon zest

Panna Cotta Base

2 cups, Roasted Cauliflower (recipe above)
2 cups, Oatly Oatmilk, separated
¾ cup, Coconut milk
2 Tbsp., Cornstarch
¾ tsp., Agar agar
1 tsp., Pimentón

Roasted Cauliflower and Caper Relish

½ cup, Roasted Cauliflower (recipe above)
2 tsp., Capers, rinsed, minced
2 Tbsp., Red onion, shaved, rinsed
2 Tbsp., Parsley leaves
2 Tbsp., Extra virgin olive oil
as needed, Lemon juice

Method

1. For the Roasted Cauliflower: Preheat a 400°F oven.

2. Cut the cauliflower into florets. Toss with olive oil, pimentón, salt and pepper. Place on a baking sheet in a single layer and roast until golden brown and tender. Remove from oven, toss with lemon juice and adjust seasoning with salt, pepper, and pimentón.

3. For the Cauliflower and Mushroom Filling: Heat a sauté pan over medium high heat. Add the olive oil and mushrooms, sauté until the mushrooms are golden brown and have released their moisture. Add the garlic, cook until aromatic. Season with salt and pepper. Add the cauliflower and toss to combine. Add parsley, lemon juice, and zest. Adjust seasoning.

4. Place the filling the bottom of each of the 4 4-ounce ramekins or cups.

5. For the Panna Cotta Base: Place the roasted cauliflower, 1 ½ cups Oatly oatmilk, and coconut milk in a blender. Blend until completely smooth. Pour the pureed mixture into a pot.

6. Combine the cornstarch, agar, and pimentón in a small bowl. Stir in ½ cup of Oatly oatmilk. Mix until smooth. Place the cauliflower oat milk mixture over medium heat, and stir in the cornstarch mixture and bring to a simmer, whisking constantly. Continue to whisk and cook 2-3 minutes until it thickens. Remove from heat adjust seasoning with salt and pepper

7. Pour the mixture into 4-ounce containers with the cauliflower mushroom mixture. Gently stir and then tap on the counter to remove air bubbles. Smooth the top. Let cool slightly prior to placing in the refrigerator.

8. Refrigerate for least 8 hours, the panna cotta should thicken and become slightly firm.

9. For the Cauliflower and Caper Relish: Combine the cauliflower, capers, red onions, and parsley in a bowl. Toss with olive oil and lemon juice .Adjust seasoning with salt and pepper.

10. To Serve: Top the panna cotta with the Cauliflower and Caper Relish. Drizzle with some of the juice from the relish.