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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.
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