This dish has become a signature of chef Alon Shaya, who helms restaurants Saba in New Orleans and Safta in Denver. Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.
Ingredients
6 Servings
Roasted Cauliflower
2
1
1
3
2
1
1
1
1
Whipped Goat Cheese and Assembly
4
3
3
1
2
Preparation
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Roasted Cauliflower
Step 1
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.
Step 2
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
-
Whipped Goat Cheese and Assembly
Step 3
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.
Step 4
Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.
Step 5
DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.
