Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese
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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)
- Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay
- leaf, and 8 cups water to a boil in a large pot.
- Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife
- easily inserts into center, 15 to 20 minutes.
- Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking
- sheet or roasting pan, draining well.
- Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
- Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped
- 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
- Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.
- Transfer whipped goat cheese to a serving bowl and drizzle with olive oil.
- Note: Whipped goat cheese can be made one day ahead. Cover and chill in the refrigerator.
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