Elaine Walker, Vegetables

Whole Roasted Cauliflower with Whipped Goat Cheese

2-1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed

Whipped Goat Cheese and Assembly
4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving

Roasted Cauliflower
Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Using 2 slotted spoons, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Freeze the cooking liquid for use a second time.

Whipped Goat Cheese and Assembly
While cauliflower is roasting (or a day ahead*), blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth. Transfer whipped goat cheese to a serving bowl and drizzle with oil.

Transfer cauliflower to a plate. Drizzle with oil. Serve with whipped goat cheese.

*DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.

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