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.
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.
Sprinkle the cauliflower with salt and pepper. Place it in the dish and
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.
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