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Bon Appétit

Whole Roasted Cauliflower With Whipped Goat Cheese

3.9

(779)

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Cedric Angeles

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

1/2 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)

Preparation

  1. 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.

  2. 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.

Nutrition Per Serving

6 servings
1 serving contains: Calories(kcal) 480 Fat (g) 37 Saturated Fat (g) 15 Cholesterol (mg) 60 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 10 Sodium (mg) 1320
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Reviews (779)

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  • Truly the best cauliflower I’ve ever had, and I’ve been a vegetarian for over 20 years. So that’s saying something.

    • Anonymous

    • Calgary

    • 4/14/2022

  • Don’t discard the liquid. I freeze it, then dilute by 50% and pressure cook chickpeas in it. Amazing flavor. I’m sure there are other things you could do with liquid, anything but pouring it down the drain!

    • Anonymous

    • 1/11/2022

  • This is a KNOCK OUT warm/roasted side dish recipe. One of the more impressive side dishes I've served. Definitely halve all of the cheese mixes. My husband hates goat cheese so we just omit it and it's perfect on it's own. But I will double this recipe (or even triple...) for my extended family's Thanksgiving who never turn down a soft cheese.

    • MC Kit

    • Alexandria, VA

    • 11/20/2021

  • Love this without the sauce. I combine it with Pan-Fried Salmon with Herb Pesto and it’s delicious!

    • Will S

    • San Diego

    • 7/27/2021

  • I absoutley love this recipe. I actually double the goat cheese spread and use it to dip veggies

    • Anonymous

    • 9/7/2020

  • I love this recipe! The cooking liquid is a bit expensive to be used once so next time will freeze it to use again as other suggested by another reviewer. Also, the goat cheese mixture does make more than needed and will use it for another recipe. Half of the goat cheese mixture is more than enough. I will make this again for my Friends-mas gathering next month.

    • Anonymous

    • Kalamazoo MI

    • 11/20/2019

  • I love this recipe! I don’t add salt to the whipped goats cheese because I think it’s salty enough with the feta. It also makes a huge quantity of the dip so I half the quantity. Although if you make a full quantity it’s nice to mix with pasta as a sauce for another dish the next evening. I also don’t boil the cauliflower very long because it gets too soft. This is a recipe I return to often.

    • Ginkgoleaf

    • 4/6/2019

  • This is a lovely recipe that I have made multiple times and will make again, but it is a John Besh recipe and that makes me uncomfortable. #metoo

    • Anonymous

    • Madison, MS

    • 2/18/2019

  • Looks beautiful, and everyone wants the recipe after they try it. The only sad part is tossing the amazing cooking liquid after boiling. I've taken to cooling it, freezing it, and using it a second time.

    • Anonymous

    • Chicago

    • 4/25/2018

  • I only cooked my small cauliflower in the stock for 10 minutes so it was still fairly hard but had a nice flavour. I roasted it about 35 minutes after sprinkling the outside with a bit of olive oil. I used about a teaspoon of smoked paprika on top of the cheese sauce. To serve I sliced the cauliflower into "steaks" and spread a large dollop of the sauce over top. I slipped in in to the still warm oven just to take the chill off the sauce. Delicious!

    • Ladysmith Canada

    • 11/9/2017

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