Domenica roasted cauliflower

It's very simple. The recipe is in John Besh's cookbook.

we make it all the time
it’s poached first in a wine and spices bath then roasted. Served with whipped feta/goat cheese

Good stuff. The Shaya recipe is on line.

I’ve made it multiple times. I reuse the mixture for other vegetables as well.


Alon Shaya's Roasted Cauliflower with Whipped Goat Cheese

Makes 6 servings

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 cauliflower, leaves removed

WHIPPED GOAT CHEESE:

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

Roasted Cauliflower: Preheat oven to 475 degrees. 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.

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.


Whipped goat cheese can be made 1 day ahead. Cover; chill.