The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Roasted Cauliflower with Whipped Feta and Cranberry-Almond Relish


For the whipped feta:

1 cup crumbled feta

2 cups cream cheese

1 clove garlic, grated on a microplane

Fresh cracked black pepper to taste

Zest of 1 lemon

For the cranberr-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:

500 grams (about 2 1/8 cups) dry white wine

100 grams (2/3 cup) olive oil, plus more for drizzling

50 grams (1/2 cup) kosher salt

Juice of 1 lemon

10 grams (2 teaspoons) crushed red pepper flakes, or to taste

10 grams (2 teaspoons) honey

1 bay leaf

1 head cauliflower, whole, stem trimmed and leaves removed

Sea salt for seasoning


  1. Make the whipped feta: Combine all ingredients in a bowl and mash with a fork until it reaches a spreadable consistency. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Print Recipe