Roasted Cauliflower

With Whipped Ricotta

by LEON BOUTEILLER

Cauliflower is a staple in our kitchen this time of year. The cost is low and a bargain. The quality is at its peak for it is regionally harvested. A member of the mustard family, closely related to cruciferous cabbage-like vegetables, cauliflower has been domesticated for over 2500 years. There are hundreds of varieties and several colors. Most familiar are the white but orange and purple are frequently available. Cauliflower can be roasted, grilled, boiled, steamed, fried, pickled or served raw. Recently it is used as a flour and rice alternative. One can find cauliflower crusted pizza in the frozen food aisle. Also it has become a low carb replacement for mashed potatoes.

One of my favorite ways to prepare cauliflower is to break it into florets, toss with olive oil and roast. With that in mind, I have a simple recipe for roast cauliflower with a whipped ricotta dip suitable for a party. The dip can have other uses as a condiment for roast fish or chicken or on a crudités platter. If you do not use the ricotta recipe, I suggest hummus or tzatziki, great dips for roast cauliflower.

ROAST CAULIFLOWER with WHIPPED ROCOTTA

Ingredients for the cauliflower:

  • 1 small to medium head cauliflower broken into florets, about 1 1/2 pounds. When dividing the head, try to leave a bit of stem on each so to serve as a handle for dipping

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons hemp hearts. Sesame seeds or poppy seeds will work as well, but will drastically change the flavor profile

  • 4 teaspoons lemon pepper seasoning

Method:

  • Place the florets in a bowl and cover with cold water for 15 minutes. This helps remove any dirt, insects and pesticides. Rinse and drain well. It may help to give the cauliflower a spin in a salad spinner

  • Return the cauliflower to the bowl and toss with the olive oil to coat

  • Shower with the lemon pepper and hemp hearts and toss again to evenly coat

  • Line a sheet pan or cookie sheet with parchment paper large enough to hold the florets in one layer, with parchment paper

  • Spread the seasoned florets evenly around the pan and place in a preheated 425F degree oven and roast for 12 to 15 minutes for a convection oven and a few minutes more for conventional ovens

  • Remove the pan from the oven until cool enough to handle. Then place the florets in a serving dish alongside the ricotta dip

Ingredients for the ricotta dip:

  • 1 fifteen ounce tub whole milk or part skim ricotta

  • 1 five ounce package Boursin garlic and herb cheese blend

  • ½ teaspoon salt

  • ½ teaspoon dry mustard

  • ¼ teaspoon white pepper

Method:

  • Place all the ingredients for the dip in the bowl of a food processor and blend for 2 minutes. Scrape down the sides and blend for another minute

  • Pour the dip into a serving bowl and refrigerate for 30 minutes

Serve as a finger food alone or with other small bites for a party table. It can also be an appetizer over tasty greens like arugula with some thinly sliced red onion. Take advantage of this terrific and versatile vegetable while at its best.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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