Serves a Crowd

Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese

October  8, 2013
30 Ratings
Photo by James Ransom
Author Notes

Cauliflower poached in a winey, punchy broth, then roasted -- whole -- results in a brown and crackly masterpiece. Topped with a creamy, tangy sauce, Alon Shaya's cauliflower is pure genius. Adapted slightly from Bon Appetit Magazine. —Genius Recipes

  • Prep time 10 minutes
  • Cook time 1 hour
  • Serves 4 to 6
Ingredients
  • 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 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon crushed red pepper flakes (or to taste)
  • 1 tablespoon sugar
  • 1 bay leaf
  • 1 pinch Coarse sea salt (for serving)
  • Whipped Goat Cheese
  • 4 ounces fresh goat cheese
  • 3 ounces cream cheese
  • 3 ounces feta cheese
  • 1/3 cup heavy cream
  • 2 tablespoons olive oil plus more for serving
In This Recipe
Directions
  1. Roasted Cauliflower
  2. Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot.
  3. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.
  4. Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.
  5. Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
  6. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese (recipe below).
  1. Whipped Goat Cheese
  2. Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.
  3. Transfer whipped goat cheese to a serving bowl and drizzle with olive oil.
  4. Note: Whipped goat cheese can be made one day ahead. Cover and chill in the refrigerator.

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Recipe by: Genius Recipes