Some recipes are just plain genius and this is one of them. The cauliflower cooked in this winey, punchy broth, then roasted – whole- results in a brown and crackly masterpiece, topped with a creamy tangy sauce.
You MUST try this one from Bon Appetite magazine
Serves 4 to 6
Roasted cauliflower
1 head cauliflower, whole, stem trimmed and leaves removed
2 1/2 cups dry white wine
1/3 cup olive oil plus more for serving
1/4 cup kosher salt
3 tbsp fresh lemon juice
2 tbsp unsalted butter
1 tbsp crushed red pepper flakes (or to taste)
1 tbsp sugar
1 bay leaf
Coarse sea salt for serving
Heat the oven to 475 F. Bring the wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf and 8 cups of water to the boil in a large pot.
Carefully lower in the cauliflower, reduce the heat and simmer, turning occasionally, until a knife easily inserts in to the center, 15 to 20 minutes.
Using 2 slotted spoons or a mesh strainer, transfer the cauliflower to a rimmed baking sheet or roasting pan, draining well.
Roast, rotating the pan halfway through the cooking, until brown all over, say 30 to 40 minutes.
Transfer the cauliflower to a plate.
Drizzle with oil, and sprinkle with sea salt.
Serve with the whipped goat cheese (see below for recipe)
Whipped goat cheese
4 oz fresh goat cheese
3 oz cream cheese
3 oz feta cheese
1/3 cup heavy cream
2 tbsp olive oil, plus more for serving
Blend the goat cheese, cream cheese, feta, cream and 2 tbsp olive oil in a food processor until smooth. Season with sea salt.
Transfer the whipped goat cheese to a serving bowl and drizzle with olive oil.
Note- Whipped goat cheese can be made one day ahead. Cover and chill in the fridge