This dish has become a signature of Domenica chef Alon Shaya.
Whole Roasted Cauliflower with Whipped Goat Cheese
Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.
Ingredients
Roasted Cauliflower
- 2 1/2 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 sugar
- 1 bay leaf
- 1 head of cauliflower, leaves removed
Whipped Goat Cheese and Assembly
- 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)
Directions
Roasted Cauliflower
- 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.
- 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.
