Genius Whole Roasted Cauliflower

This recipe has become a favorite. It's great all on its lonesome or makes a savory side dish. I served it for Thanksgiving with Jonathan's parents last year, but it would also be great as a side with grilled steak or pork chops.

Here is the link for the original recipe, for I didn't have a hand in creating this:

https://shine.yahoo.com/shine-food/genius-whole-roasted-cauliflower-125800655.html






2 1/2 cups dry white wine 1/3 cup olive oil plus more for serving 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, stem trimmed and leaves removed
 
1. Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot.
2. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.
3. Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.
4. Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
5. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese (recipe below).

Jonathan and I aren't wine drinkers, so this was the hardest part of the recipe, parting with $10 for a cheap, but not too cheap, bottle of wine, in which a third of it goes to waste because we don't drink it. After realizing how delicious this dish was, and that neither one of us would mind it on a regular rotation, we opted for a boxed wine. We are currently using Big House: Chardonnay. Cuts down on the cost, and the all the wine is used instead of having part of a bottle go to waste.

Sometimes the kitchen just isn't as prepared as you want it to be. Like lemon juice, it worked out well because I had just purchased some fresh squeezed orange juice and it made a fine substitute.

We've taken to adding asparagus to the recipe. We happened to have bought too much for dinner the day before, and the cauliflower was on the small side, so we lined the bottom of our roasting pan with what was left. Ladled some of the broth over the asparagus an nestled the cauliflower on top.

I like to use less of the crushed red pepper, about a 1/2 a tablespoon, otherwise it can be a bit over powering.

Whipped Goat Cheese

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)
 
1. Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.
2. Transfer whipped goat cheese to a serving bowl and drizzle with olive oil. Note: Whipped goat cheese can be made one day ahead.
3. Cover and chill in the refrigerator.

The feta tends to come in 4oz packages, so we use the whole thing. This makes a great spread on fresh-from-the-oven bread or even on a toasted bagel.  We also skip the salt entirely.