Vegetables

Whole Roasted Cauliflower with Whipped Goat Cheese

While flipping through my latest issue of Bon Appetit, a picture similar to this jumped out at me immediately.

I couldn’t not try out this appetizer. Whipped goat cheese? Um, yes please. This was not a tough sell.

If this seems a bit elaborate for a roasted vegetable, it is. It’s worth it. The cooking liquid gives it a spicy cook, the roasting makes it crispy, and the whipped goat cheese makes it memorable. Try this at your next casual dinner, served family-style.

I cut the whipped goat cheese in half, and it’s still well more than I need. I think it would be delicious on a burger, or an ear of corn. Any other ideas?

When a recipe calls for “dry” white wine, they mean one that isn’t sweet. I used an unoaked chardonnay, but use one you like.

Whole Roasted Cauliflower with Whipped Goat Cheese

Adapted from Bon Appetit

Serves 6 as an appetizer

8 cups water
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed
2 oz. goat cheese
2 oz. cream cheese
1 oz. feta
3 tablespoons heavy cream
1 tablespoon olive oil plus more for serving
Coarse sea salt (for serving)

Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, 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.

Blend cheeses and tablespoons oil in a food processor until smooth; season with sea salt if needed. Transfer whipped goat cheese to a serving bowl and drizzle with oil. Do Ahead: whipped goat cheese can be made 1 day ahead; cover and chill.

Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

Carrot Cake

Last month, we had three birthdays within a week, and someone asked me for carrot cake.

Now, there are a few of universal truths about carrot cake. First, it’s not carrot cake they’re asking for, it’s cream cheese frosting. Second, it’s about the CREAM CHEESE FROSTING. And third, you either love carrot cake or you don’t; there’s rarely a middle ground on this one.

Realizing I didn’t have a carrot cake recipe in my files, I went hunting. I like Smitten Kitchen’s recipe for a few reasons: it doesn’t feel or taste heavy, and you can really taste the spices.

Use the fine side of a box grater to grate the carrots. (You can use a food processor, but you can’t grate the carrots as finely that way.) If you want to pipe your frosting, use chilled cream cheese and, if you have it, clear vanilla extract.

Carrot Cupcakes with Cream Cheese Frosting

Caked recipe based on Smitten Kitchen

Makes 24

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots (1 pound)
8 oz. cream cheese
5 Tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups confectioners’ sugar, sifted

Preheat oven to 350°F. Line 24 cupcake molds with papers, or butter and flour them.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.

Bake cupcakes 16-20 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes. Transfer cakes to a cooling rack to cool completely.

In a stand mixer, beat together cream cheese, butter, and vanilla. Beat in powdered sugar. Frost cupcakes.

Coconut Oil-Roasted Sweet Potatoes

Holy sweet potatoes, Batman!

I eat roasted sweet potatoes at least once a week. Clean carbs, quick, go with everything. Done.

Today, I switched the olive oil for coconut oil on a whim. It takes it to an entirely different level. I feel a little silly calling this a recipe, but it’s too good not to share.

Coconut-Oil Roasted Sweet Potatoes

4 sweet potatoes, peeled and cubed
1 tablespoon coconut oil, melted
Freshly ground pepper
Kosher salt
Cinnamon

Preheat oven to 400 degrees. Spread sweet potato cubes on a heavy-duty baking sheet. Drizzle potatoes with oil; sprinkle generously with pepper, salt and cinnamon. Toss to coat.

Roast for 20 minutes or until tender.