Thursday, February 11, 2016
Whole Roasted Cauliflower with Whipped Feta
AFTER SEVERAL ATTEMPTS AT ROASTING a whole cauliflower, I finally met success with this method which begins by simmering the cauliflower in a flavorful broth. Afterwards, save the savory broth as a fantastic cooking liquid for soup and especially for grains.
Whole Roasted Cauliflower
1 whole cauliflower, leaves removed and stem trimmed
2 1/2 cups dry white wine
1/4 cup olive oil
2 Tbsp. Kosher salt
Freshly squeezed juice from 1 lemon
1 Tbsp. crushed red pepper flakes
1 Tbsp. vinegar
1 Tbsp. sugar
1 bay leaf
8 cups water
Bring wine, oil, salt, lemon juice, pepper, vinegar, sugar, bay leaf, and water to a boil in a large pot. Carefully lower the cauliflower into the liquid. Reduce heat and simmer for 10 minutes. Turn the cauliflower and simmer for another 10 minutes, until a knife can be easily inserted into the center.
Meanwhile, preheat the oven to 475 degrees and prepare the whipped feta.
Remove the cauliflower from the simmering liquid and drain. Place into a rimmed baking pan and roast for 30 to 40 minutes, rotating the pan half way through, until the orb is golden and beginning to char in places. If you want more char leave it longer or put under the broiler for a couple of minutes.
Transfer to a platter, drizzle with a little olive oil and sprinkle with sea salt. Serve with whipped feta.
4 ounces feta cheese
1/2 cup heavy cream
1/4 cup yogurt or sour cream
In a mixing bowl, mash feta with a fork until mostly smooth. In a separate bowl, whip cream until it is just barely holds peaks. Fold whipped cream and yogurt/sour cream into feta until combined.