Whole Roasted Cauliflower with Goat Cheese Dipping Sauce

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IMG_0657I love Bon Appetit magazine – it helps me to think outside the box and cook things with a little more flair and elegance. Cooking boxed mac and cheese for ten years can really shut you down. While thumbing through a recent issue, it was the photo of the whole cauliflower that caught my eye, not so much the recipe. Here was a whole roasted cauliflower prepared like I had never seen before. Because I am on a lighter diet, I changed it up, left out the sugar, and really modified the goat cheese dip, but it was such a treat! I served it with blackened tilapia and a green salad, a simple dinner but so amazing. You gotta try this!

Here’s my  variation, but all the credit goes to 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 flakes1 bay leaf
  • 1 head of cauliflower, leaves removed

Goat Cheese Dip

  • 4 ounces fresh goat cheese
  • 4 – 6 tablespoons non-fat greek yogurt
  • 1/4 cup non fat milk
  • 2 teaspoons olive oil
  • Coarse sea salt (for serving)

Preparation

Roasted Cauliflower

  • Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, 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.

Goat Cheese Dip Assembly

  • While cauliflower is roasting, blend goat cheese, yogurt, milk, and oil in a small bowl until smooth; season with sea salt. Transfer  cheese mixture to a serving bowl and drizzle with oil.
  • Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with goat cheese sauce.
  • DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.

Read More http://www.bonappetit.com/recipes/2013/05/whole-roasted-cauliflower-with-whipped-goat-cheese#ixzz2TJP8eJv1

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4 responses »

  1. Pingback: Braised Short Ribs over Polenta | Hooked on Madelines

  2. Pingback: Venison Loin With Cherry Cumberland Sauce And Goat Cheese « Putney Farm

  3. Pingback: Goat Cheese and Leek Tart | wildchow

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