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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.

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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.

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Roasted Cauliflower with Whipped Goat Cheese

As Seen In Bon Appetit

Ingredients:

ROASTED CAULIFLOWER

  • 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

WHIPPED GOAT CHEESE AND ASSEMBLY

  • 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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Directions:

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

WHIPPED GOAT CHEESE AND ASSEMBLY

  • 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.

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