Roasted Cauliflower With Whipped Goat Cheese

Roasted Cauliflower With Whipped Goat Cheese
4 from 2 ratings
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 ounce fresh lemon juice
  • 2 ounce unsalted butter
  • 1 ounce crushed red pepper flakes
  • 1 ounce sugar
  • 2 bay leaves
  • 4 quarts water
  • 1 head cauliflower
  • 2/3 cup olive oil
  • sea salt, to taste
  • 1 ounce garlic, chopped
  • whipped goat cheese, for serving
  1. 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).
  2. 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).
  3. Transfer cauliflower to a plate. Drizzle with oil and sprinkle with sea salt and chopped garlic. Serve with whipped goat cheese.