Crispy whole roasted cauliflower recipe with a creamy and light whipped goat’s cheese.
Some people pack sandwiches for road trip’s, but I packed this. We headed over to Tofino, BC on the weekend and so that I didn’t waste any food in the fridge I prepped this dish while the kids were napping.
I’m excited that it made so much whipped goat’s cheese, because that is going to be an amazing spread on baguette with cucumbers and fresh spring radishes.
This is a bit more of a time consuming recipe than I usually post, but it would be a show stopper at potluck dinner party where you only have to take one dish. It’s pretty. Or, add it to a dish you know takes minimal prep time.
Crispy whole roasted cauliflower with a creamy and light whipped goat's cheese.
- 2.5 cups dry white wine
- 1/3 cup olive oil
- 1/4 cup kosher salt
- 3 tbsp fresh lemon juice
- 2 tbsp unsalted butter
- 1 tbsp crushed red pepper flakes
- 1 tbsp granulated sugar
- 1 dried bay leaf
- 1 medium head of cauliflower, leaves removed
- 4 oz (114 gr) fresh goat cheese
- 3 oz (85 gr) cream cheese
- 3 oz (85 gr) feta
- 1/3 cup heavy (whipping) cream
- 2 tbsp olive oil plus more for serving
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 or blender until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil. (Can be made 1 day ahead, cover and keep chilled).
To serve, transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.
Recipe from: Bon Appetit