Whole Roasted Cauliflower with Whipped Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish has become a signature of Domenica chef Alon Shaya. Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting it makes it crisp. Ingredients:
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 |
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) |
Directions:
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.
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.
3. 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.
4. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.
5. DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.
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