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WHOLE ROASTED CAULIFLOWER WITH Spicy Lemon Goat Cheese.

Not an original recipe, of course, but this is my riff on a 2013 BON APPETIT version of a national favorite that can also double as an edible centerpiece. I like it as an appetizer, but serve with the meal if you like. There should be lots of cheese spread; you might put out some crackers, or fresh veggies, too.
Servings: 8 appetizer servings
Cost: $12

Ingredients

  • 10 cups water
  • 1/3 cup olive oil
  • 1 ⁄4 cup kosher salt
  • 1 ⁄4 cup lemon juice
  • 1 teaspoon crushed red pepper 1 tablespoon sugar
  • 1 bay leaf
  • 1 large cauliflower left whole- washed, trimmed, leaves removed
  • 2 tablespoons Olive oil for drizzling over roasting cauliflower
  • Whipped Goat Cheese (see notes below)

Instructions

  • Preheat oven 475 degrees F.
  • Bring water – bay leaf to boil in a large pot.
  • Add cauliflower. Reduce to simmer, turning occasionally, and cook 15 min. or until knife easily inserts into center.
  • Using two slotted spoons or a large mesh spider, remove cauliflower carefully to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, drizzle with olive oil, and continue roasting until brown—perhaps 30-40 min. Remove to serving platter. Allow guests to carve a floret. Serve warm or at room temp with whipped goat cheese. (Leftovers tasty cold.)

Notes

WHIPPED GOAT CHEESE: Ingredients--
4 ounces each goat cheese and cream cheese at room temperature; 3 ounces feta, chopped or crumbled, at room temperature;
2 tablespoons olive oil; 
Grated zest of one lemon; 
2 drops of hot sauce or to taste; 
2-3 tablespoons milk or enough to thin the cheese enough to spread it;  Fresh ground black pepper. Directions--
Add goat cheese, cream cheese, feta, and olive oil to a food processor and process until smooth. Remove to a a bowl and stir in lemon zest and hot sauce along with 2 tablespoons milk or more until at spreading consistency. Spoon into a small bowl and grate black pepper over the top. copyright a morgan, 2019. all rights reserved.
Note: In a  pinch, you can sub fresh mozzarella and 1/4 teaspoon salt for the feta.