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Whole Roasted Cauliflower in a cast iron skillet with Whipped Goat's Cheese in a grey bowl

Whole Roasted Cauliflower with Whipped Goat's Cheese

Crispy whole roasted cauliflower with a creamy and light whipped goat's cheese. 

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Samantha

Ingredients

Roasted Cauliflower:

  • 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

Whipped Goat's Cheese:

  • 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

Instructions

Roasted Cauliflower:

  1. 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.

  2. 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's Cheese:

  1. 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).

Assembly:

  1. To serve, transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.