Whole Roasted Cauliflower With Roasted Red Pepper Goat Cheese Sauce
Indulge in a delightful culinary journey with this vibrant Roasted Cauliflower with Garlic Feta Labneh recipe. The tender cauliflower is roasted to golden perfection, creating a delightful contrast of textures with the flavorful labneh. Drizzled with a fragrant vinaigrette and garnished with fresh parsley and chives, this dish offers a harmonious blend of savory and tangy notes that will tantalize your taste buds.
— Constant Cookbook
Ingredients
- 2 1/2 cups dry white wine
- 1/3 cup olive oil
- 1/4 cup kosher salt
- 3 tablespoons fresh lemon juice
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon sugar
- 1 bay leaf
- 1 head of cauliflower, leaves removed
- 2 tablespoons olive oil
- 3 roasted red bell peppers, either jarred or roasted and skins removed
- 2 cloves garlic
- 1 tsp salt
- 1 tsp red pepper flakes
- 1/2 tsp pepper
- 2 teaspoons red wine vinegar
- 1/3 cup goat cheese
Instructions
- For the Garlic Feta Labneh
- Combine all ingredients together in a bowl and stir to combine the feta. Season with salt as needed.
- For the Vinaigrette
- Combine the shallot, vinegar and a pinch of salt and let sit for 15 minutes. Cut the lemon into 8 wedges and remove all seeds. Then chop the lemon wedges into a fine dice, you’ll wind up with about ½ cup of chopped lemon. Add the chopped lemon to the shallot mixture and add the olive oil, herbs and salt and pepper to taste. (NOTE - if using the whole lemon peel freaks you out, zest the entire lemon and use that instead. But the peel of Meyer Lemons is very edible and very delish)
- For the Cauliflower
- Preheat the oven to 450 degrees F. Fill a large pot with water and bring to a boil. Carefully place the cauliflower in the water and cover and let cook for 5-7 minutes until just barely fork tender on the outside. Remove the cauliflower and place on a sheet tray to dry for around 10 minutes. Drizzle with olive oil all over and season well with kosher salt. Transfer the baking sheet into the oven and let roast for 30-40 minutes until golden on the outside.
- Remove from the oven once golden and charred and place on a serving plate with a bed of labneh. Drizzle with vinaigrette and garnish with parsley and chives.
Nutrition
- Calories: 363 kcal
- Carbohydrate Content: 11 g
- Protein Content: 11 g
- Fat Content: 32 g
- Saturated Fat Content: 6 g
- Trans Fat Content: 0.003 g
- Cholesterol Content: 19 mg
- Sodium Content: 297 mg
- Fiber Content: 3 g
- Sugar Content: 5 g
- Unsaturated Fat Content: 24 g
- Serving Size: 1 serving
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