WEEKDAYS 1e|12c|p

Whole Roasted Cauliflower with Poblano Vinaigrette and Goat Cheese Cream

Clinton Kelly
|
Servings: 4 - 5
|
easy
|
1 to 2 hr

Beautiful presentation + coupled with a delicious dish = A star of a dish!


  • Ingredients
  • step-by-step directions
Ingredients
Poblano Vinaigrette:
  • 2 poblano peppers
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove garlic (peeled)
  • 1/2 shallot (peeled, small dice)
  • 1 teaspoon honey
  • 1 tablespoon orange juice
  • Kosher salt and freshly ground pepper (to taste)
Goat Cheese Sour Cream:
  • 1 (4-ounce) package goat cheese (softened)
  • 1/2 cup sour cream
  • 1/4-1/3 cup heavy cream (as needed)
  • Kosher salt and freshly ground pepper (to taste)
Roasted Cauliflower:
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 cup parmesan (finely grated)
  • 2 tablespoons olive oil
  • 1 head cauliflower (leaves removed, stem trimmed)
  • 1 tablespoon fresh parsley (roughly chopped)
  • 1 tablespoon fresh cilantro (roughly chopped)
  • Kosher salt and freshly ground pepper (to taste)
Directions
  • For the Poblano Vinaigrette: Preheat the oven to broil.
  • Adjust oven rack to top of rack.
  • On a baking sheet, add poblanos. Transfer to oven, allow to char, tossing occasionally, about 15-20 minutes. Remove from heat, transfer to bowl, cover and allow to sit for 5 minutes.
  • On a clean workspace, using the back of a knife, scrape the charred skin from the peppers and discard. Remove tops and seeds and discard. Roughly chop remaining flesh into small pieces and set aside.
  • To the bowl of a blender, add poblano peppers, vinegar, garlic, shallot, honey, and orange juice. Pulse until mixture is smooth. With the processor running on low speed, slowly drizzle in remaining 1/4 cup olive oil and blend until mixture has emulsified. Set aside.
  • For the Goat Cheese Sour Cream: In a medium bowl, add goat cheese, sour cream, and heavy cream. Stir until fully incorporated and season with salt and pepper.
  • For the Roasted Cauliflower: Adjust an oven rack to the center of the oven. Preheat the oven to 450ºF convection.
  • In a small bowl, add cumin, cayenne, and parmesan. Stir to combine and set aside.
  • Bring a large pot of salted water to a boil. Carefully add cauliflower to water and reduce to a simmer. Cook for 3-5 minutes, or until the stalk is tender. Remove from water and allow to dry for 1 hour.
  • Brush the entire head of cauliflower with 2 tablespoons of olive oil, season with salt and pepper and transfer to baking sheet.
  • Transfer to oven and bake until brown all over, about 35 minutes. Evenly sprinkle with cumin mixture and bake for 5 more minutes.
  • To Serve: On a serving platter, spoon poblano vinaigrette. Dollop with goat cheese sauce and top with cauliflower. Garnish with cilantro and parsley.
  • Tip: For a store-bought solution to this recipe, substitute the poblano vinaigrette with a salsa verde!
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