Go Back
Print Recipe
0 from 0 votes

Whole Roasted Cauliflower with Roasted Red Pepper Goat Cheese Sauce

Author: Gaby


For the Cauliflower

  • 2 1/2 cups dry white wine
  • 1/3 cup olive oil
  • 1/4 cup kosher salt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon sugar
  • 1 bay leaf
  • 1 head of cauliflower leaves removed

For the Roasted Red Pepper Goat Cheese Sauce

  • 2 tablespoons olive oil
  • 3 roasted red bell peppers either jarred or roasted and skins removed
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 1/2 tsp pepper
  • 2 teaspoons red wine vinegar
  • 1/3 cup goat cheese


For the Cauliflower

  • Preheat oven to 475°.
  • Bring wine, oil, kosher salt, juice, 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.
  • Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
  • Serve with the Roasted Red Pepper Goat Cheese Sauce drizzled on top.

For the Roasted Red Pepper Goat Cheese Sauce

  • In a blender or food processor, combine the olive oil roasted red bell peppers, garlic, salt, red pepper flakes, pepper, and vinegar. Blend for 1-2 minutes until the ingredients become smooth. Add the goat cheese and blend for another minute until smooth. Taste and adjust seasonings as needed.


Recipe adapted from Bon Appétit