James Beard Award-winning Chef Tony Mantuano’s casual pizzeria & bar has whipped up the most delicious cauliflower recipe yet. Bar Toma in Chicago offers the perfect prelude to its crispy pizza: Whole Roasted Cauliflower. The entire head is boiled, slathered with lemon juice, dry white wine, olive oil, crushed red pepper flakes, salt, and garlic, then baked in a wood-fired oven and served with a creamy whipped goat cheese dip.
- Dry white wine
- 1/2 Cup kosher salt
- 3 Ounces fresh lemon juice
- 2 Ounces unsalted butter
- 1 Ounce crushed red pepper flakes
- 1 Ounce sugar
- 2 bay leaves
- 4 quarts water
- 1 head cauliflower
- 2/3 Cups olive oil
- Sea salt, to taste
- 1 Ounce garlic, chopped
- Whipped goat cheese, for serving
Bring wine, kosher salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and water to 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 until browned (30-40 minutes, rotating halfway through).
Transfer cauliflower to a plate. Drizzle with oil and sprinkle with sea salt and chopped garlic. Serve with whipped goat cheese.