These two dishes were a pleasant and satisfying change from our usual cauliflower sides – simply roasted, drizzled with olive oil and sprinkled with salt and pepper – and we also really enjoyed the dramatic presentation.
1 head cauliflower
2 tablespoons water
3/4 to 1 cup mayonnaise
1 teaspoon mustard
1/2 cup diced onions
1 clove garlic, minced
grated cheese of choice
Remove core from cauliflower but leave head whole. Place cauliflower head upside down in a covered casserole. Add water and microwave 9 minutes. Drain.
TO MAKE FROSTING: In a medium bowl, mix together the mayonnaise, mustard and onions. Spread mixture on top of cauliflower and sprinkle with grated cheese. Microwave on HIGH for 2 minutes, or until cheese melts. Serve whole or cut in wedges.
Recipe adapted from The Arkansas Democrat Gazette
WHOLE ROASTED HEAD OF CAULIFLOWER
6 1/2 cups cold water
2 1/3 cups white wine
1/4 cup salt
1 dried bay leaf
1/4 cup fresh lemon juice
6 tablespoons olive oil
2 tablespoons unsalted butter
4 teaspoons crushed red pepper
2 1/2 teaspoons sugar
1 whole head cauliflower, green leaves on bottom trimmed off
Whipped Goat Feta Cheese (recipe follows)
Heat oven to 500F.
In a 4-quart saucepan, combine the water, wine, salt, bay leaf, lemon juice, olive oil, butter, crushed red pepper and sugar. Add cauliflower, and bring to a boil over medium heat. Reduce heat, and simmer of 15 minutes or until a knife is easily inserted through center of cauliflower. Do not overcook.
Transfer cauliflower to a rimmed baking sheet. Discard liquid. Bake for about 15 minutes or until golden brown. Drizzle with olive oil, and sprinkle with sea salt. Serve with Whipped Goat Feta Cheese.
WHIPPED GOAT FETA CHEESE
3/4 cup goat feta
1/2 cup goat cheese
1/2 cup cream
3 tablespoons mascarpone cheese
3 tablespoons cream cheese, softened
1 tablespoon olive oil
In the container of a blender, add feta, goat cheese, cream, mascarpone, cream cheese and olive oil. Cover and blend until smooth. Cover and refrigerate for at least 30 minutes.
Recipe adapted from Entertain Decorate Celebrate, January/February 2015