Roasted Cauliflower with Goat Cheese Cream


Preparation info

  • Difficulty


  • Serves


    as a main dish

Appears in

Depending on the size of the cauliflower and the amount of side dishes you’ll be serving, this makes for a great vegetarian main course for two to four people. For a larger group you can easily serve two or three heads of cauliflower. You can precook them, one at a time, in the same pan and pour in some extra wine and/or water if too much has evaporated.


For the Cauliflower

  • 1 whole head cauliflower, leaves removed
  • 1 (750-ml) bottle white wine
  • 1 teaspoon chile flakes, or to taste
  • Zest of 1 lemon
  • 2 tablespoons butter
  • Olive oil
  • Sea salt and freshly ground black pepper

For the Goat Cheese Cream

  • 7 ounces (200 g) fresh goat cheese
  • ounces (100 g) cream cheese, at room temperature
  • freshly ground black pepper
  • A pinch of chile flakes



Put the cauliflower, wine, chile flakes, lemon zest, butter, and a splash of water (so the cauliflower is about half submerged) in a large saucepan and cook, covered, until half done, about 15 minutes. Set aside until ready to roast.

Make the goat cheese cream: Puree the goat cheese and cream cheese in a food processor until completely smooth. Grind some black pepper over the mixture. Set aside in the food processor until ready to serve.


Preheat the oven to 400°F (200°C) and grease a baking dish with a splash of oil.

Sprinkle the cauliflower with salt and pepper. Place it in the dish and bake for 30 to 40 minutes, until nicely golden brown. A sharp knife should cut through it without effort.

Process the goat cheese cream again until smooth and spoon a nice layer onto a serving platter. Sprinkle with a pinch of chile flakes. Place the cauliflower on top and serve.