Tuesday, October 29, 2013

Whole Roasted Cauliflower and Whipped Goat Cheese

Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese
By 
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.

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