SERVE THE WHOLE ROASTED CAULIFLOWER WITH THE WHIPPED GOAT CHEESE. THE SAUCE WAS EASY TO MAKE AND CAN BE MADE AHEAD OF TIME.
My husband emailed me this recipe one day and suggested I make it! I liked it because it is low carb and looked so good. Cauliflower is something that I am just beginning to explore. Over the years I haven’t made it very much. With the trend towards low carbohydrate diets I have substituted cauliflower mash for potato mash and I’ve eaten fresh cauliflower and had it in soups but that is about it. This recipe was posted in bon appetit and was originated by Chef Alon Shaya at the Domenica restaurant in New Orleans. If this dish is a representation of the food at the Domenica then I would suggest that we all book our flight to New Orleans right away. Delicious!
The recipe says it serves 6 but my husband and I ate the whole cauliflower ourselves. Our excuse is that we were eating low carb this week and only had Roasted Spareribs with it. The sauce was great but the cauliflower tasted quite good with just a little bit of the whipped goat cheese sauce.
POACHING LIQUID FOR THE CAULIFLOWER: DRY WHITE WINE, OLIVE OIL, LEMON, SUGAR, KOSHER SALT, CRUSHED RED PEPPERS, BAY LEAF. SAVE THE POACHING LIQUID AFTER POACHING THE CAULIFLOWER TO MAKE SOUP THE NEXT DAY. 
PLACE THE CAULIFLOWER IN THE POACHING LIQUID AND COOK ON LOW TEMPERATURE FOR ABOUT 15 MINUTES.
ROASTED CAULIFLOWER – AFTER COOKING IN THE LIQUID, THEN PLACE CAULIFLOWER IN THE OVEN AND ROAST FOR ABOUT 40 MINUTES UNTIL ALL BROWN AND ROASTED.
ROASTED CAULIFLOWER WITH WHIPPED GOAT CHEESE AND SERVED WITH OVEN BAKED TERIYAKI SPARERIBS.
WHOLE ROASTED CAULIFLOWER WITH WHIPPED GOAT CHEESE
INGREDIENTS:
- 2 1/2 cups dry white wine ( I used chardonnay)
- 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)
INSTRUCTIONS:
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 tongs transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, about 40 minutes. Check at 30 minutes and continue to check every 5 minutes until brown as you like.
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 and covered and chilled.
The recipe says serves 6 but I would say those would be very small portions. About 4 servings of cauliflower is about right but the whipped goat cheese makes a lot of sauce so you could even cut the sauce in half
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