This dish has become a signature of Domenica chef Alon Shaya. Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting it makes it crisp.
Recipe information
Yield
Makes 6 Servings
Ingredients
Roasted cauliflower:
Whipped goat cheese and assembly:
Preparation
For roasted cauliflower:
Step 1
Preheat oven to 475°F. 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.
For 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.
Recipe notes
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