Roasted Cauliflower with Whipped Goat Cheese
If you’ve ever needed a dish that looks like it came from a restaurant but is secretly simple, this roasted cauliflower with whipped goat cheese is it.
Ingredients
For the Roasted Cauliflower
- 2 1/2 cup Dry white wine or vegetable broth
- 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 Sugar
- 1 tbsp Crushed garlic
- 2 Bay leaves
- 1 head Cauliflower leaves removed
For the Whipped Goat Cheese
- 4 oz Fresh goat cheese
- 3 oz Cream cheese
- 3 oz Feta
- 1/3 cup Heavy cream
- 2 tbsp Olive oil plus more for serving
- Coarse sea salt for serving"
Instructions
- Preheat the oven to 475°F.
- In a large pot, combine the white wine, olive oil, kosher salt, lemon juice, butter, red pepper flakes, sugar, bay leaves, and 8 cups of water. Bring the mixture to a boil.
Cook the Cauliflower
- Lower the heat to a simmer, then carefully add the cauliflower. Turn the cauliflower occasionally while simmering until it becomes tender and a knife easily slides into the center (about 15-20 minutes).
Roast the Cauliflower
- Use a slotted spoon or mesh spider to transfer the cauliflower onto a rimmed baking sheet, making sure it drains well. Roast in the oven, rotating the baking sheet halfway through, until the cauliflower is golden brown on all sides (around 30-40 minutes).
Prepare the Whipped Goat Cheese
- While the cauliflower roasts, blend the goat cheese, cream cheese, feta, heavy cream, and 2 tablespoons of olive oil in a food processor until smooth. Add sea salt to taste. Transfer the whipped cheese to a serving bowl and drizzle with a little olive oil.
Serve
- Place the roasted cauliflower on a serving plate, drizzle with olive oil, and sprinkle with coarse sea salt. Serve alongside the whipped goat cheese.