Roasted Cauliflower with Whipped Goat Cheese and Roasted Cauliflower Soup Recipe

Ingredients

• 1 tbsp. crushed red pepper flakes
• 1 head of cauliflower, leaves removed.
• For the Whipped Goat Cheese
• 4 oz. fresh goat cheese (I used
• Trader Joe’s Honey Goat Cheese)
• 2 tbsp. Garlic-infused Olive Oil
• Coarse Sea Salt (for Serving)
• First, Roast the Cauliflower.
• Bring wine, oil, kosher salt, juice, butter, red pepper
• flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add
• cauliflower, reduce heat, and simmer, turning occasionally, until a knife
• easily inserts into center, 15-20 minutes.
• 3.0
• Using 2 slotted spoons or a mesh spider, transfer
• cauliflower to
• a cast iron skillet or sheet pan, draining well. Roast, rotating
• sheet
• halfway through, until brown all over, 30-40 minutes.
• Make the Whipped Goat Cheese
• While cauliflower is roasting, blend goat
• cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor
• until smooth; season with sea salt.
• Transfer whipped goat cheese to a serving bowl
• and drizzle with oil.
• Transfer cauliflower to a plate. Drizzle with oil;
• sprinkle with
• sea
• salt. Serve with whipped goat cheese.
• Recipe for Roasted Cauliflower Soup:
• head of Roasted Cauliflower, stemmed and cut into florets (see above for cooking instructions)
• 1
• tablespoon butter
• 1
• onion, finely chopped
• 2
• tablespoons all-purpose flour
• 1 ½
• cups chicken broth*
• 1
• tablespoon dry sherry
• Depending on how thick or thin you want your soup, these
• ingredients
• can vary wildly in amounts but these are the
• Melt the butter in a large saucepan
• over medium heat. Add the chopped onion
View Full Recipe at CHEWING THE FAT