Roasted Cauliflower with Whipped Feta

By: The Local Palate
Screenshot at  PM

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Serves 2 to 4

    For the whipped feta:
  • 1 cup crumbled feta
  • 2 cups cream cheese
  • 1 clove garlic, grated on a microplane
  • Pepper to taste
  • Zest of 1 lemon
  • For the cranberry-almond relish:
  • ¾ cup sugar
  • ¾ cup water
  • 1 star anise
  • ¼ teaspoon salt
  • 1 cup dried cranberries
  • 1 cup chopped celery leaves, for garnish
  • ½ cup sliced almonds, toasted
  • For the cauliflower:
  • 2⅛ cups dry white wine
  • ⅔ cup olive oil, plus more for drizzling
  • ½ cup salt
  • Juice of 1 lemon
  • 2 teaspoons crushed red pepper flakes, or to taste
  • 2 teaspoons honey
  • 1 bay leaf
  • 1 head cauliflower, whole, stem trimmed and leaves removed
  • Sea salt for topping

Make the whipped feta:

  1. Combine all ingredients in a bowl and mash with a fork until it reaches a spreadable consistency. Set aside.

Make the cranberry-almond relish:

  1.  In a saucepot, bring sugar, water, star anise, and salt to a simmer for 5 minutes. Place cranberries in a bowl and pour the liquid over the cranberries and let plump for 20 minutes. Let cool completely. Just before serving, stir in celery leaves and almonds.

Make cauliflower:

  1. Preheat oven to 475 degrees. In a large saucepot, bring wine, oil, salt, lemon juice, red pepper flakes, honey, bay leaf, and 8 cups of water to a boil. Lower in cauliflower, reduce heat, and simmer, turning occasionally, for 15 minutes.
  2. Using 2 slotted spoons, pull cauliflower from pot, letting it drain well. Transfer to a rimmed baking sheet or roasting pan, and roast in the oven, turning halfway, until brown all over, 30 to 40 minutes.
  3. Spread whipped feta over the center of a plate. Transfer cauliflower to the plate. Drizzle cauliflower with oil, sprinkle with sea salt, and pile the cranberry-almond relish on top of and around the cauliflower.
  • Recipe By
    Matt Bell, Gray & Dudley, 21c Museum Hotel, Nashville, Tennessee

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