2 ½ CUPS DRY WHITE WINE
1/3 CUP OLIVE OIL
¼ 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, STEM TRIMMED, LEAVES REMOVED
Heat oven to 475f.
Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf and 8 cups water to a boil in a large pot.
Carefully, lower cauliflower, reduce heat and simmer, turning occasionally, until a knife inserts in center easily, 15 to 20 mins.
Using 2 slotted spoons transfer cauliflower to a rimmed baking sheet or roasting pain, draining well.
Put in oven and roast rotating pan halfway through until brown all over 30 to 40 minutes.
Sprinkle with sea salt and serve with spicy whipped feta.
SPICY WHIPPED FETA
1POUND SOFT GREEK FETA
½ CUP GREEK YOGURT PLAIN
½ TO 2/3 CUPS EXTRA VIRGIN OLIVE OIL
1 TEASPOON FINELY GROUND BLACK PEPPER OR TO TASTE
2 TO 3 TABLESPOONS FRESH LEMON JUICE OR TO TASTE
Crumble the feta. Place it in the bowl of a food processor and pulse with yogurt until smooth.
Add the olive oil and pepper and continue working the mixture until it’s soft and spreadable. Remove and refrigerate 1 hour.
Just before serving spike with lemon juice to taste