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He ate the whole thing. Every bite. And this from the man who swears cauliflower is not that great. If empty bowls weren’t disgusting, I’d show you the empty bowl. Honest, I would. I mean how does one man eat an entire head of cauliflower? Well, he did. Just like this. The. Whole. Thing.


I wish I could take credit for this recipe, but alas, I cannot. I can however take full credit for sharing this amazing thing with you! I read cookbooks, cooking blogs and recipes like novels. Somewhere in my reading travels, I came across a recipe from Bon Appetit for Roasted Cauliflower with Whipped Goat Cheese. I was intrigued and immediately placed it in my “to try soon” pile. “Soon” came and went and it got lost in the shuffle.

Last night however, “soon” came back around. I was taking inventory of my fridge from the holidays and determining what I had that fit the “Use it or Lose it” category. And there she sat. In all her glory. A pristine head of cauliflower. I got super excited. Because that is what I do. It was the night to try Roasted Cauliflower and Whipped Goat Cheese. The boy loves me. And apparently, now loves cauliflower.


Roasted Cauliflower with Whipped Goat Cheese

As Seen In Bon Appetit



  • 2 1/2 cups dry white wine
  • 1/3 cup olive oil
  • 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
  • 1 head of cauliflower, leaves removed


  • 4 ounces fresh goat cheese
  • 3 ounces cream cheese
  • 3 ounces feta
  • 1/3 cup heavy cream
  • 2 tablespoons olive oil plus more for serving
  • Coarse sea salt (for serving) *I used Pink Himalayan Salt

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  • 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 rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.


  • While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth (I used my Kitchenaid*); 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.
  • DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.


I like easy. And he likes cauliflower. Bon appetit y’all.