Whole Roasted Cauliflower and Whipped Goat Cheese

Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese

By 

Genius Recipes

Author Notes: Cauliflower poached in a winey, punchy broth, then roasted -- whole -- results in a brown and crackly masterpiece. Topped with a creamy, tangy sauce, A (…more) - Genius Recipes

Serves 4 to 6

Roasted Cauliflower

• 1
  head cauliflower, whole, stem trimmed and leaves removed
• 2 1/2
  cups dry white wine
• 1/3
  cup olive oil plus more for serving
• 1/4
  cup kosher salt
• 3
  tablespoons fresh lemon juice
• 2
  tablespoons unsalted butter
• 1
  tablespoon crushed red pepper flakes (or to taste)
• 1
  tablespoon sugar
• 1
  bay leaf
• Coarse sea salt (for serving)

1. Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay 
2. leaf, and 8 cups water to a boil in a large pot.
3. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife 
4. easily inserts into center, 15 to 20 minutes.
5. Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking 
6. sheet or roasting pan, draining well.
7. Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
8. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped 
9. goat cheese (recipe below).

Whipped Goat Cheese

• 4
  ounces fresh goat cheese
• 3
  ounces cream cheese
• 3
  ounces feta cheese
• 1/3
  cup heavy cream
• 2
  tablespoons olive oil plus more for serving

1. Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.
2. Transfer whipped goat cheese to a serving bowl and drizzle with olive oil.
3. Note: Whipped goat cheese can be made one day ahead. Cover and chill in the refrigerator.