recipe 
yields
Serves 2 to 4
1 cup crumbled feta
2 cups cream cheese
1 clove garlic, grated on a microplane
Pepper to taste
Zest of 1 lemon
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
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
For the whipped feta:
For the cranberry-almond relish:
For the cauliflower:
steps
Make the whipped feta:
- Combine all ingredients in a bowl and mash with a fork until it reaches a spreadable consistency. Set aside.
Make the cranberry-almond relish:
- 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:
- 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.
- 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.
- 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.
Date Published: 11.23.20
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Recipe By
Matt Bell, Gray & Dudley, 21c Museum Hotel, Nashville, Tennessee
