WHOLE ROASTED CAULIFLOWER

WITH WHIPPED GOAT CHEESE

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

1 tablespoon sugar

1 bay leaf

Coarse sea salt (for serving)

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.

Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.

Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.

Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.

Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese (recipe below).

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

Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.

Transfer whipped goat cheese to a serving bowl and drizzle with olive oil.

Bon Appetite Magazine

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