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Category: dinner

Ingredients

Whipped Cheese

  • 4 ounces fresh goat cheese
  • 3 ounces fresh feta
  • 3 ounces of cream cheese, softened
  • 1/3 cup heavy cream
  • 2 Tablespoons extra-virgin olive oil
  • Sea salt

Roasted Cauliflower

  • 1 head of white cauliflower, leaves removed
  • 2 1/2 cups dry white wine (recommend a Pinot Grigio)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup kosher salt
  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon Aleppo pepper (or crushed red pepper flakes)
  • 1 Tablespoon granulated sugar
  • 2 bay leaves

  • 8 cups water

  • Extra virgin olive oil for serving
  • Coarse sea salt

Instructions

Whipped Cheese

  1. Blend goat cheese, feta cheese, cream cheese, heavy cream, and two Tablespoons of extra-virgin olive oil in a food processor until smooth.
  2. Season with sea salt.
  3. Transfer mixture to a serving bowl. Cover and refrigerate until ready to serve. Note: Whipped Cheese can be made one day ahead. Cover and chill in the refrigerator.

Roasted Cauliflower

  1. Preheat oven to 475 degrees (F).
  2. In a deep pot, bring wine, olive oil, kosher salt, lemon juice, butter, Aleppo pepper, sugar, bay leaves, and 8 cups of water to a boil.
  3. Add trimmed cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into the center (approximately 15-20 minutes). Note: Begin by placing the cauliflower stem side up.
  4. Using a large mesh spider, transfer cauliflower to a rimmed baking sheet. Allow to drain. Note: If not roasting the cauliflower immediately, keep at room temperature.
  5. Place cauliflower in oven, rotating the baking sheet halfway through, until brown all over. Approximately 30-40 minutes.
  6. Transfer cauliflower to serving dish. Drizzle with extra-virgin olive oil and lightly sprinkle with sea salt. Serve with the Whipped Cheese.

Tags: vegetarian