Serves a Crowd
Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese
Popular on Food52
110 Reviews
lighthouse6
December 6, 2022
I have made this many times of the years. So simple to make and delicious. Poaching two big heads today and roasting tomorrow for a party app : )
brushjl
December 14, 2021
Gotta add my two cents. Sensational. Sometimes I get bored with cooking, but this renewed my passion. Just fantastic.
Helen
March 12, 2021
This was my first whole roasted cauliflower. I thought the wine was wasted in the poaching liquid bzzz
lighthouse6
December 6, 2022
Why in the world would you waste it? I have poached in veg and chicken stock before I found this recipe and they were not as great as this one. The poaching liquid can used in a myriad of ways... never toss it.
Jessica
June 5, 2023
What are some of the ways you would reuse the poaching liquid other than poaching more things?
lighthouse6
June 5, 2023
Poaching more things would be great. But I have used it with stock in various soups too. Anything you cook that could use a splash of flavor. Place in the bottom of a roasting pan when cooking chicken = yummy gravy. There is not too much left after boiling for 20 min.
Susan
February 4, 2021
I made this tonight for the second time. The first time I do remember loving it and ask myself why I waited so long to make it again! It disappeared in just a few short minutes!
I do have a lot of the cheese mixture left does anyone have any suggestion for its use? I always have my family rate recipes on a scale of 1 to 10...and an honest opinion otherwise they are likely to get it again. This is an off the chart rating among them :)
I do have a lot of the cheese mixture left does anyone have any suggestion for its use? I always have my family rate recipes on a scale of 1 to 10...and an honest opinion otherwise they are likely to get it again. This is an off the chart rating among them :)
Amy B.
May 15, 2021
I'm a little late to your reply, but we grill okra and serve the leftover sauce with the okra. I can imagine it would be amazing with most anything. As a schmear underneath slices of heirloom tomato dressed with olive oil, etc...
Vkay
December 10, 2023
I'm wondering if it would freeze, as that is what I did with the broth, for use later. (I use those 1 cup silicone freezer trays.)
Kat
October 19, 2020
This was very tasty, but during the roasting step, the oil in the cauliflower ended up splattering my oven and causing it to smoke. We had to disconnect our fire alarm because the entire apartment was covered in smoke. I won't be making this again for that reason.
Marcelline
July 12, 2019
All I have to say about this recipe is that I am a lifelong hater of cauliflower until yesterday. This recipe really ups the flavor game on cauliflower, which is probably the main reason why I have loathed it for so long. I followed the recipe as is and gobbled it down quickly. The goat cheese dip is also a very nice touch! Love it!
Stephanie B.
February 13, 2019
I don't know if this recipe needs another rave review, but I'm adding mine to the pile: seriously amazing cauliflower. It's somehow so tender it feels like it's going to fall apart, but doesn't have that overcooked cruciferous taste. I agree with others that it doesn't need the whipped feta (no goat cheese for me), but I thought the cheese sauce went well with the side of pomegranate, pistachio, and crsipy chickpea couscous I served alongside the cauliflower so I'm glad I made it. I will be making this cauliflower again, 100% sure of that.
K B.
January 24, 2019
I made this tonight and my partner and I are blown away - 0MG!! So delicious, so easy. The combination of the poaching liquid, the roasted cauliflower, and the 3-cheese sauce was amazing. To quote him "That chef is a genius!" Absolutely. We devoured a 3 pound cauliflower and laid waste to the sauce.
I read through all the comments carefully and, like many 1) poached it for only 12 minutes. That might be a little long since it fell into big pieces as I removed it from the pan but the ending texture was still pretty firm 2) used half&half instead of heavy cream since that's what I had on hand and it was fine. 3) cut back on the salt in the poaching liquid and didn't add any to the cauliflower or cheese sauce and it was perfect.
This would be a great side dish to fish or chicken. We had it as our entree and were both super full. This goes into our regular dinner rotation.
Alon Shaya - you are an astoundingly creative chef. Thank you for this brilliant recipe. Next time I'm in NOLA, my favorite city in the US, I will run to Dominica.
I read through all the comments carefully and, like many 1) poached it for only 12 minutes. That might be a little long since it fell into big pieces as I removed it from the pan but the ending texture was still pretty firm 2) used half&half instead of heavy cream since that's what I had on hand and it was fine. 3) cut back on the salt in the poaching liquid and didn't add any to the cauliflower or cheese sauce and it was perfect.
This would be a great side dish to fish or chicken. We had it as our entree and were both super full. This goes into our regular dinner rotation.
Alon Shaya - you are an astoundingly creative chef. Thank you for this brilliant recipe. Next time I'm in NOLA, my favorite city in the US, I will run to Dominica.
LizTerry
December 31, 2018
Excellent recipe and a crowd favorite. Most of us would have said we dont like cauliflower but not after this version.
Emily H.
November 13, 2018
I was wondering if anyone had any suggestions for what to do for the cheese sauce if we do not like goat cheese? (yes sorry) thanks!
Rkelly3042
November 14, 2018
Have used Parmesan cheese, blue cheese dressing when feeling lazy and really find it delicious on its own with no topping at all.
LizTerry
December 31, 2018
My mom doesnt like goat cheese and I just skipped it for her and used a little more cream cheese and a little more feta to make up for it.
AntoniaJames
November 20, 2017
I'm awarding this sensational dish "Keeper" status. Here's a tip: Save the cooking broth to use a few days later with broccolini (poach for 2 minutes, roast for 12) or - my personal fave - romanesco, which should be sliced north-south before roasting (poach 3-4 minutes, roast 10 - 15, depending on size). I don't serve it with goat cheese. We like a light lemony tahini sauce better, but frankly, all iterations are fantastic without any sauce or cheese whatsoever. In the words of the late, great Judy Rodgers, "Try this." ;o)
Doreen C.
October 4, 2017
This recipe is my constant go-to and a family fave. We don't always make the goat cheese - the cauliflower stands perfectly on its own. We have not experienced it being too soft, but I try to use the largest head available. Give this one a try - you'll add it to your go-to list.
Susan
September 18, 2016
I made this tonight for the first time. After reading the comments I decided to poach it for 7 minutes and then roasted it for 35. It was delicious! That said, even though it was not mushy as some have experienced, for our liking I will cut it to 5 minutes poaching next time. The amount of spice was simply perfect and goat chees sauce a perfect match. Saving the poaching liquid for boiling pasta or will freeze it in for next time as suggested in the comments.
Rickiam
December 23, 2015
This is a great recipe for a show stopper appetizer. I've made it several times exactly according to the original BA instructions and my guests devoured it ! One of my favorites.
Christine
November 16, 2015
I made this as a dry run before serving on Thanksgiving, and I'm glad I did - it came out of the oven looking exactly like the photo - so impressive! But it was completely mushy! Did I over-poach it or is this just the texture it is supposed to have? I really want try again, maybe poaching for only five minutes, or skipping that step altogether...any suggestions?
Ida-Maria S.
November 16, 2015
I prefer it on the firmer side so I don't poach it for very long... Just long enough for some of the flavor to attach (between 5 and 10 minutes). Then I usually baste it a few times while it is in the oven.
Lindsay
October 9, 2015
This really is a great recipe. The whipped cheese is so salty and a bit tangy, and the cauliflower tasted rich once it is cooked. The whipped cheese mixture goes great in a bowl of tomato soup, if you have leftovers.
Amy
October 4, 2017
"The whipped cheese mixture goes great in a bowl of tomato soup..."
Great idea! Yum!
Great idea! Yum!
Erin
October 7, 2015
I love this recipe as does everyone I have ever made it for. Like others that have commented, I save the broth for another use and I don't often bother with the cheese sauce because the cauliflower is so good on its own. If making ahead I have found it best to go straight from poaching to the oven rather than letting it rest - seems to get soggy if it sits.
Ida-Maria S.
July 28, 2015
Love this! Instead of the goat cheese, I reduce the broth and add some sour cream at the end - delicious. At the end of the roasting time I throw in some capers and hazelnuts and drizzle with oil.
skenny89
June 13, 2015
I made this recently, I have to agree with others posting that the broth gives the cauliflower a odd flavor that kind of seems off with the cheese dip. It was awkward to eat and couldn't quiet figure out a delicate way to do it that being said we absolutely loved the cheese dip and will definitely make it again, maybe next time with just simple roasted florets
RandR
April 19, 2015
we make this all the time and usually don't even make the cheese sauce still great had it at Domenica in NOLA and got the recipe from Bon appetite as well
magill
April 11, 2015
Made this from Bon Appetit and love it... with minor adjustments - surprise surprise. 1) I chop up the cauliflower - less impressive but easier to serve and cook - also allows you to poach it in advance and refrigerate easily, and reduces the liquid to 6 cups, 2 of wine, and reduces the salt and oil/butter. 2) After, I strain the liquid, top it up to 6 cups and refrigerate if making again within a few days, or else freeze. I have frozen this up to 3 times - but add a little bay leaf and crushed chili each time (not more salt or oil, maybe a smidge of butter). 3) Then I used the liquid to make a french onion-style soup (french-style onion soup?): 4 med onions carmelized about 90 min with infusions of liquid (to avoid drying too much) and some balsamic vinegar for color and flavor (the smoked brown sugar I tried wasn't noticeable). Last time, didn't have the usual cheese so grated and mixed some cheddar and parm, on bread under the broiler, sizzled going into the bowls. Would love some suggestions on upping the soup ante. Oh and left the sauce thicker (no oil but a little milk) - so less of a sauce more of a dip, but that is personal taste (also makes the cheese mixture harder coming out of the fridge for leftovers).
gingerroot
April 8, 2015
I just came back from NOLA and Domenica and can't believe I missed this. Adding to my must try soon list!
gingerroot
June 13, 2015
Made this a few months ago with some beautiful cheddar cauliflower in my CSA box and it was amazing. I only had two cups of wine, so made up the rest with chicken stock. The leftover broth went into some of the best risotto I've ever made - I may amp up my risotto liquid with extra wine next time. SO GOOD!
Y
April 3, 2015
I had this when I was at Domenica in NOLA last month. The whole town is crazy about this dish! It is so, so good and completely kitschy in the best possible way. Pleased I can make it at home. Thank you!
jellygood
March 31, 2015
Sorry to say but this dish was underwhelming. It looked great when it came out of the oven but as one person commented below, it gave the cauliflower a somewhat odd taste. Fine for a midweek meal for myself and partner, but sadly not wow enough to serve to friends. However I am determined to give this dish another shot and am freezing the broth to reuse - in part because this recipe got so many accolades, but also because the broth wasn't cheap! I may try roasting carrots instead.
KvellintheKitchen
February 12, 2015
Loved this recipe! It is aptly named as a genius recipe for sure: the broth is piquant and tangy, and the texture of my cauliflower (I poached it for 12 minutes) was spot-on; slightly softened but firm and crackly. I "lightened up" the recipe a bit (forgoing the butter, salt albeit a generous sprinkle, and subbing nonfat Greek yogurt for the cream cheese and heavy cream in the whipped goat cheese) and the recipe was still richly delicious. Definitely a crowd-pleaser, and will absolutely make again!
Transcendancing
December 28, 2014
This was incredible! The cauliflower really did take on the flavours from the poaching liquid! Really enjoyed the cheese topping a whole lot. The roasting finished things off beautifully and this was a great addition to our Christmas feast. Would definitely make again for a dinner party.
Katherin
December 10, 2014
Fabulous recipe! It did turn out a little softer than I'd imagined, but still incredibly delicious.
Rod P.
December 8, 2014
This is an excellent recipe. The process of cooking the Cauliflower in the wine gives it a great flavor. Replacing the cream and goat cheese sauce with a beer and cheddar sauce seems a fine idea though a white wine and cheese sauce might be more appropriate. The basis of the wine cooked cauliflower is amazing.
ins7000
December 8, 2014
Someone copy pasted this recipe with different sauce over here, claiming to be original: http://joythebaker.com/2014/12/whole-roasted-cauliflower-cheddar-beer-sauce/
Terez
November 10, 2015
I just clicked your link and read the post. She doesn't claim to be original. She said she was inspired by Domenica Restaurant in New Orleans.
Rachel C.
October 19, 2014
This was so good -- I had just bought fresh ricotta, so we dipped it in that instead of making the sauce.
Rod P.
October 13, 2014
This looks like an excellent recipe. It was posted in May 2013 edition of Bon Apetit Magazine. Literally no modifications from the original.
Kristen M.
October 13, 2014
Hi Rod, as you can see in the headnote above, credit and a link are given to Bon Appetit version. There are slight clarifications to the text, which is why the most honest credit we can give is "adapted slightly".
Rod P.
November 9, 2014
Nah, I collect and share recipes and have had several personal recipes placed on web sites without credit. Just like to see credit where due. Incidently, this is a really nice way to prepare cauliflower. The wine and the seasonings give the vegetable a great flavor with our without the feta cream sauce.
Nomnomnom
October 6, 2014
I made this last night and it was excellent! Thank you for sharing. I don't know how I missed it the first time around!
Darlene
June 18, 2014
Have tried this before and love it, but not interested in heating up my kitchen during the summer. After poaching, do you think this could be roasted on the grill?
michelle_a
May 27, 2014
Incredibly tasty on many levels. The poaching liquid was pretty heavenly, and I only had one cup of white wine left. Subbed water with a little vinegar, and cut salt in half. Very tasty. Agree with other reviews that it's a bit soft, even though I simmered only for 10 minutes. Roasted for about 25 minutes as it was nicely browned. It's a shame to cut down the simmer team since the broth is so good, but I'd almost consider basting the cauliflower sans simmer to get a better texture?
Left out the cream cheese from the sauce & still decadent. Together with the cauliflower, you really couldn't go wrong. Saved the extra liquid & boiled some pasta for lunch tomorrow (and stole about 4 bites the taste was so flavorful, it didn't need anything else).
Left out the cream cheese from the sauce & still decadent. Together with the cauliflower, you really couldn't go wrong. Saved the extra liquid & boiled some pasta for lunch tomorrow (and stole about 4 bites the taste was so flavorful, it didn't need anything else).
mklug
March 18, 2014
We had this last year at Domenica and it was beyond beyond! So good that we promised ourselves that if we went dairy-free for 3 months we'd go back and have it again as a reward (and return to cheese). It is so good that its promise is keeping me on track! But now that I could make it at home--I can't even cope. I swear I'll be making up for lost time. Could not be more yummy!
LizCo77
March 9, 2014
I made this with Broccolo Romanesco and it was absolutely delicious! Everyone raved about it. I love the combination of the red pepper and the tangy sauce. I did omit the cream cheese, because I happened to have the other two cheeses on hand, and I put the topping on and warmed it a bit in the oven before serving. A hit, thank you!
kimizimi
March 5, 2014
This recipe was fantastic! Delicious and very easy to make. I agree with others that poaching it in the broth did soften the cauliflower thoroughly, but I don't think that's a bad thing. The only thing I may do differently next time is roast on a higher level in the oven to achieve a more uniform charred effect
Jennifer
February 11, 2014
I had this dish in Shaya's restaurant, Domenica, in New Orleans. It was one of the most amazing vegetable dishes I have ever eaten. However, I have to say that this version just wasn't as impressive. It was mushier and didn't have as much flavor. I really think it should only be steamed in the broth for 5 minutes at most and then roasted. I also think the whipped goat and feta cheese mixture is much better without the cream cheese. If you are ever in New Orleans definitely make sure to get to Dominca to try the chef's version of this amazing dish.
salmontrot
February 5, 2014
I didn't read the "reduce heat, and simmer" directions, so the cauliflower was pretty well done after boiling at 15 minutes (oops). After that it really only needed about 10 minutes roasting time in a convection oven, 450 degrees. 30 - 40 minutes would have been a disaster. Still amazing. The poaching liquid infused the most incredible flavor. Then, as others suggested, used the liquid to boil pasta for another meal. Yum!
Amy
February 3, 2014
Great recipe. For a weeknight we skip the sauce but with more time the sauce is awesome. the poaching liquid is wonderful for cauliflower soup base too.
MmeTrish
January 17, 2014
I have served this to the gasping delight of many a dinner guest! I freeze the poaching liquid and use it for the next roasted cauliflower making it an even faster and easier dish extrodinaire!
JSCooks
March 7, 2015
So clever! I was wondering how to re-purpose the remaining liquid. Great way to make an easy dish even easier!
selena
January 12, 2014
This is a go to recipe that I serve along side chicken curry. Now, I put the cheese topping on and put it back into the hot oven to brown on top and warm the cheese sauce. Love it this way even better!
Caroline C.
January 10, 2014
Delicious! I love the comment about boiling pasta in the poaching liquid. I added some smashed garlic to my liquid, too.
Darlene
January 9, 2014
I gave my 12 year old twin daughters several menu choices earlier this week and to my delight (and surprise!) they chose this recipe. I wasn't sure if it would be satisfying enough for a meal for the three of us, but it was and we finished every bite. The first time I made this, I used wine, but having none on hand, I used chicken stock this time as a sub. It was just as good. The next night, I used the liquid to braise cabbage and then cook pasta from another recipe from this site - "Weeknight Pasta with Caramelized Cabbage, Sage Infused Brown Butter and Walnuts" - which I'm sure infused the cabbage and pasta with an additional layer of flavors. Delicious times two!
roryrabbitfield
December 24, 2013
Can I poach it the day before, keeping it refrigerated overnight, then roasting on the day I serve it?
Kristen M.
December 24, 2013
Yes, great plan -- though I would bring it down to room temperature before roasting it, so the outside doesn't burn before the center is warmed through.
Grammymem
December 8, 2013
While I realize something will be lost, what can I substitute for the wine?
Kristen M.
December 24, 2013
I would do more broth (or a mix of broth and water) with a splash more lemon juice or vinegar.
Vstarr71
November 25, 2013
I didn't have feta or heavy cream, so I substituted a little blue cheese and 2% milk.....it turned out sooooo good:) thank you for the lovely recipe!
Anne
November 16, 2013
what is the consistency of the sauce supposed to be? And, is it really served cold or at room temperature?
Kristen M.
December 24, 2013
Sorry I missed this question -- the sauce should be creamy and thick, but not super stiff. And yes, cold or room temp is great -- I've never tried serving it hot.
Rebekah V.
November 8, 2013
PS-I followed a few previous comments and reduced the wine by a cup and halved the salt.
Rebekah V.
November 8, 2013
YUM! Will definitely make this again. With a toddler in the house, I will reduce the pepper flakes. I think I will also cut the head into large florets to get more crispies in the oven, and cook in the 'broth' for less time...maybe get a little more al dente type texture.
The cheese sauce should be illegal. I will be spreading it on anything and everything until it is gone!
The cheese sauce should be illegal. I will be spreading it on anything and everything until it is gone!
Abby
November 4, 2013
I'm sorry to say that I was pretty disappointed by the flavor. I followed the recipe to a T but it wasn't anything to write home about. It looked AMAZING, so I'm not sure if I did something wrong or if it was too subtle for my tastes. Btw, my version also looked as good as the picture, just didn't taste like anything special at all.
Rkelly3042
October 29, 2013
I did do that,Bruce and it was still great though I needed to add a bit of this and that since some of the "potion " had evaporated... It was great the second day.
Bruce R.
October 29, 2013
Any reason you couldn't strain the broth, freeze and reuse it in the future for another head of cauliflower? Seems workable.
abunnybabe
October 29, 2013
I did make a soup out of the leftover broth. It took a bit of this and a bit of that to balance the winey overtones, but in the end, we had a delicious tortellini soup. I think that next time I make the cauliflower, I will go with a cup less wine, to make it easier to make a quick broth soup on the other end. Just my two cents. :)
Rkelly3042
October 28, 2013
my favorite recipe so far. I even like the cauliflower just after the poaching step, but the roasting really is "genius"
Esvee
October 26, 2013
Am I totally off the mark thinking that 1/4 cup of salt seems excessive?
It looks delicious otherwise, lovely presentation.
It looks delicious otherwise, lovely presentation.
HappyHugs
October 29, 2013
I made this and it looked absolutely beautiful -- exactly like the picture and the goat cheese sauce was great. However, it was WAY salty for my taste (and for my partner's efforts to keep sodium consumption under control). I would halve the salt in my next attempt. I am surprised that no one else found it to be too salty...
abunnybabe
October 24, 2013
This was a great recipe, but I think my cauliflower came out too over-done from the divine broth, it was too mushy when it came out of the oven. Don't get me wrong, it was FABULOUS, just a bit too soft for me, I like my cauliflower more crunchy. Maybe it was because I made it in two steps, I did the broth part early in the day, and then put it in the oven later on? Anyway, total winner! The cheese sauce was a hit, had it the next day on raw broccoli-yum, then on the left over cauliflower, then the next night we had it on fresh roasted brussel sprouts, another winner. That goat cheese sauce is worth it's weight in gold! PS, I'm using that lovely broth to make a tortellini and spinach soup tonight!
cindy E.
October 23, 2013
agree....life changing recipe. so much so that I saved the broth and reused it on another head of cauli the next night! was just as delish, if not better.
Nancy C.
October 23, 2013
I'm always on the lookout for recipes I can take to vegetarian potlucks, and I think this could be adapted. Perhaps the sauce could be based on that wonderfully versatile product, Vegenaise. A little coconut milk, or a vinaigrette with pine nuts or hazelnuts and some fresh parsley or cilantro. Interested to hear any other ideas.
Patricia B.
October 29, 2013
After you heat the wine the alcohol has all evaporated. It is also possible to buy none alcohol cooking wine.
Lost_in_NYC
October 22, 2013
Suggestions for sub'ing the white wine? Or could I do without the wine and compromise a little bit on the flavor. I have family members who don't consume alcohol but I know would love this dish overall!
Bruce R.
October 29, 2013
Once it comes to a boil the alcohol evaporates quickly. No different than the alcohol in vanilla extract when it's cooked, the wine is just a flavoring agent.
Mike
January 16, 2014
Lost in NYC, I replace the wine with water mixed with a bit of vinegar and it comes out delicious. Sometimes you just don't want to dump a bottle of wine into a broth.
meganvt01
October 20, 2013
Spectacular, easy and delicious. The crispy edges on the cauliflower are tasty and the whipped goat cheese divine. Would eat this every week.
JCase
October 18, 2013
This is cauliflower is LIFE CHANGING!! (AND I didn't even make the sauce!) THANK YOU Alon Shaya!
Paul,Rybarczyk
October 16, 2013
It's probably all about the cheese sauce. Poaching and roasting the cauliflower was not much different tasting than just roasting it, except it was spicier. I didn't want to make the cheese sauce, this time, which sounds delicious. I put some parm on the cauliflower during the last five minutes of roasting for some extra flavor...maybe cheddar would be good too.
duckfat
October 13, 2013
This is the best cauliflower recipe ever. I hate to tweak a recipe before I've first made it the author's way but I had to substitute fresh chevre for the feta and plain Fage yoghurt for the cream cheese as I had neither. My husband and I ate the whole thing at one sitting. Is that bad? :)
duckfat
October 12, 2013
I'm in the process and have just put the cauliflower in the oven. I hate to throw the 8 cups of flavorful liquid away. I'll use it as a vegetable stock in a day or two.
duckfat
October 12, 2013
Replying to myself: I think given the strong lemon and chile accents I'm thinking a Mullgatawny might be in order or something Thai.
monsan
October 12, 2013
okay, made this last night for dinner guests . . love the technique jbut have to say I thought the poaching liquid lended a rather "odd" taste to the cauliflower . . the whipped goat cheese is fantastic and I'll use for other things as well . . but going forward I'm going to try just salted water with pepper flakes for the poaching liquid . . .
Barrecudette
October 11, 2013
This looks so yummy. Would it be nearly as delicious if I left the butter out of the poaching broth?
Kristen M.
October 12, 2013
Feel free to leave it out. You might want to increase the olive oil by the same amount though -- the fat helps the surfaces of the cauliflower crisp up in the oven.
HappyHugs
October 11, 2013
Sounds fantastic! Would it be OK to simmer and drain the cauliflower earlier in the day and then roast it just-in-time for dinner?
abunnybabe
October 10, 2013
Oh my, I will just HAVE to make this! I roast cauliflower almost once a week. Now I won't even have to chop the whole thing!
Sunny90
October 10, 2013
Could this be made ahead? I want to take to a party. Or would the crisp go away?
Does any party need to be warm, except for the sauce?
Does any party need to be warm, except for the sauce?
Kristen M.
October 10, 2013
It might be a little awkward to transport, but I think it could be done! I would let it cool down to room temp before wrapping it up, to keep it from steaming further. Then you could either serve room temp or warm it in the oven at the party. The sauce should be served cool or room temp, not hot.
monsan
October 12, 2013
I poached 3 heads of cauliflower at about 3:00 in the afternoon (in the same batch of liquid), left them on the roasting tray until about 7:00 before putting them in the oven . . no prob. . .
ATG117
October 9, 2013
Suggestions for subbing out the cheese sauce? I Was thinking jazzed up greek yogurt or maybe something tahini-based.
Kristen M.
October 10, 2013
The tang and creaminess of the sauce is really nice here, so something yogurt-based would be great. You could also go for some sort of a bright green sauce like Italian salsa verde or chimichurri.
Sophia R.
October 21, 2013
I made this the other day and as I was out of goat's cheese made a tahini sauce using 1 part tahini to about 4 parts of thick yoghurt, a squeeze of lemon juice, a pinch of salt - really delicious too.
monsan
October 9, 2013
my mouth is watering . .. I'm fixing for guests Friday night . . .with duck confit . . .
haapi
October 9, 2013
I have had the pleasure of eating this dish several times at Domenica and it is exquisite. It may look like a lot of work...and a lot of calories but it is truly sublime. Thanks so much for providing the recipe. I am going to make it immediately!!!
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