Cauliflower & French Onion Cheesy Cobs
Learn how to make these easy cheesy cobs using cauliflower and French onion soup. Made with minimal ingredients, they're perfect to whip up for guests.
Ingredients
- 35g sachet salt-reduced French onion soup
- 450g cauliflower (cut into florets)
- 2 tbs extra virgin olive oil
- 1 cup mozzarella, shredded
- 250g cream cheese (softened)
- 1 bunch chives (sliced)
- 6 sourdough seed & grain rolls
Method
- Preheat oven to 220°C/200°C fan-forced.
- Place 400g cauliflower, 1 cup water and soup in a saucepan over high heat. Bring to the boil. Cover, then reduce heat to medium and cook for 10 minutes or until cauliflower is tender. Set aside to cool.
- Meanwhile, trim 1cm off tops of rolls. Remove bread, leaving a 1cm border. Tear removed bread into rough cubes. Place rolls on baking tray. Arrange torn bread, roll tops and remaining cauliflower florets around rolls. Drizzle with oil, then bake for 30 minutes or until bread and cauliflower are golden.
- Transfer soup mixture to a food processor. Add cream cheese and 1/2 cup mozzarella, then process until smooth and combined. Stir through 2 tbs chives. Divide mixture among rolls and scatter over remaining mozzarella. Return to oven and bake for a further 10 minutes or until cheese has melted and cauliflower mixture is bubbling. Scatter rolls with remaining chives, and serve with torn bread, roll tops and cauliflower.
Handy Tips
The cheesy filling can be made two days ahead. Store in an airtight container in the fridge.
