Whole Roasted Cauliflower with Whipped Goat Cheese
A stunning whole cauliflower first poached in a flavorful wine broth, then roasted until golden brown and served with a creamy whipped three-cheese spread. Perfect as a vegetarian centerpiece dish.
Ingredients
- •2½ cups dry white wine
- •⅓ cup olive oil
- •¼ cup kosher salt
- •3 tablespoons fresh lemon juice
- •2 tablespoons unsalted butter
- •1 tablespoon crushed red pepper flakes
- •1 tablespoon sugar
- •1 leaf bay leaf
- •1 head cauliflower
- •4 ounces fresh goat cheese
- •3 ounces cream cheese
- •3 ounces feta
- •⅓ cup heavy cream
- •2 tablespoons olive oil
- •1 to taste coarse sea salt
Cooking Instructions
- 1.
Preheat oven to 475°F. 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.
20 min
- 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.
35 min
- 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.
10 min
- 4.
Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.
5 min
- 5.
DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.
