Whole Roasted Cauliflower and Whipped Goat Cheese by Alon Shaya

 

Cauliflower poached in a winey, punchy broth, then roasted — whole — results in a brown and crackly masterpiece. Topped with a creamy, tangy sauce.

4adb1be4-72c8-4a2f-87a0-301f1e93f5e2--10161054656_851da3dcff_b

  • 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
  • tablespoons fresh lemon juice
  • tablespoons unsalted butter
  • tablespoon crushed red pepper flakes (or to taste)
  • tablespoon sugar
  • 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 leaf, and 8 cups water to a boil in a large pot.
  2. Remove leaves and cut out the center core to create a flat surface for cauliflower to balance, making sure to leave the head intact.
  3. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.
  4. Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.
  5. Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
  6. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese (recipe below).

Whipped Goat Cheese

  • ounces fresh goat cheese
  • ounces cream cheese
  • ounces feta cheese
  • 1/3 cup heavy cream
  • 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.
  • Serves 4 to 6