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Roasted whole cauliflower with creamy chevre-feta sauce


Roasted Cauliflower

· 2 1/2 cups dry white wine

· 1/3 cup olive oil

· 1/4 cup kosher salt

·3 tablespoons fresh lemon juice

· 2 tablespoons unsalted butter

· 1 tablespoon crushed red pepper flakes

· 1 tablespoon sugar

· 1 bay leaf

· 1 head of cauliflower, leaves removed

Whipped Goat Cheese and Assembly

· 4-6 ounces fresh goat cheese

· 3 ounces cream cheese

· 3 ounces feta

·  1/3 cup heavy cream

·  2 tablespoons olive oil plus more for serving

·  Coarse sea salt (for serving)


Roasted Cauliflower

· Preheat oven to 475°. 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.

· 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.

Whipped Goat Cheese and Assembly

·  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.

·  Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill. 


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