Roasted Cauliflower with Whipped Goat Cheese

By mirelsonp

Recipe source: Bon Appetit - May 2013

Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting it makes it crisp.

Ingredients

• Roasted cauliflower:
• 2 1/2 cups dry white wine
• 1/3 cup olive oil
• 1/4 cup kosher salt
• 3 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon sugar
• 1 bay leaf
• 1 head of cauliflower, leaves removed
• Whipped goat cheese and assembly:•4 ounces fresh goat cheese
• 3 ounces cream cheese
• 3 ounces feta
• 1/3 cup heavy cream
• 2 tablespoons olive oil plus more for serving
• Coarse sea salt (for serving)

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

For roasted cauliflower:

Preheat oven to 475°F. 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.

For whipped goat cheese and assembly:

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.