Whole Roasted Cauliflower With Whipped Goat Cheese
This recipe combines the earthy flavors of roasted cauliflower with a lusciously whipped goat cheese dip, creating a colorful and delectable dish that is perfect for entertaining or as a side dish. The cauliflower is cooked to perfection in a flavorful broth before being roasted to a crispy golden brown, while the creamy goat cheese dip adds a rich and tangy contrast. Enjoy this dish as a show-stopping appetizer or a delightful accompaniment to any meal.
— Constant Cookbook
Ingredients
- 2 1/2 dry white wine
- 1/3 olive oil
- 1/4 kosher salt
- 3 fresh lemon juice
- 2 unsalted butter
- 1 crushed red pepper flakes
- 1 sugar
- 1 bay leaf
- 1 head of cauliflower, leaves removed
- 4 fresh goat cheese
- 3 cream cheese
- 3 feta
- 1/3 heavy cream
- 2 olive oil plus more for serving
- Coarse sea salt (for serving)
Instructions
- 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.
- 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.
Yield
6 servings
Comments
No comments found.