Roasted Cauliflower with Whipped Goat Cheese from Domenica in New Orleans via Bon Appetit Magazine.
For the Roasted Cauliflower:
2 ½ cups dry white wine
1/3 cup Olive Oil
¼ cup Kosher Salt
3 tbsp. fresh lemon juice.
2 tbsp. unsalted butter
1 tbsp. crushed red pepper flakes
1 tbsp. sugar
1 bay leaf
1 head of cauliflower, leaves removed.
For the Whipped Goat Cheese
4 oz. fresh goat cheese (I used Trader Joe’s Honey Goat Cheese)
3 oz. cream cheese
3 oz. Feta, crumbled
1/3 cup heavy cream
2 tbsp. Garlic-infused Olive Oil
Coarse Sea Salt (for Serving)
First, Roast the Cauliflower.
Preheat oven to 475°.
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 2 slotted spoons or a mesh spider, transfer cauliflower to
a cast iron skillet or sheet pan, draining well. Roast, rotating sheet
halfway through, until brown all over, 30-40 minutes.
Make the Whipped Goat Cheese
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.
Recipe for Roasted Cauliflower Soup:
½ head of Roasted Cauliflower, stemmed and cut into florets (see above for cooking instructions)
1 tablespoon butter
1 onion, finely chopped
2 tablespoons all-purpose flour
1 ½ cups chicken broth*
1 cup milk*
1 tablespoon dry sherry
* Depending on how thick or thin you want your soup, these
ingredients can vary wildly in amounts but these are the
starting off points.
Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown about 10 minutes.
Sprinkle the flour over the onions and stir to coat.
Slowly pour the chicken broth and milk into the pan.
Mix with a wire whisk until all of the flour is dissolved.
Bring to a boil while stirring continuously until it
thickens, then reduce heat to low. Stir in the sherry.
Put the roasted cauliflower into a
blender, add the liquid from the
skillet. Puree, adding more chicken
stock and milk per how thick or thin you want your soup.
Reheat soup in saucepan. Serve with a dash of Garlic Infused Oil
or Bacon bits, optional.