Roasted Cauliflower & Whipped Goat Cheese

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  • Average
  • Average budget

Ingredients

  • ROASTED CAULIFLOWER
  • 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
  • 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
  • Coarse sea salt (for serving) *I used Pink Himalayan Salt

Preparation

Step 1

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.

Step 2

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

Step 3

While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth. Season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.

Step 4

Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

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

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