Why is my baked cauliflower soggy?

Overcrowding the baking tray will result in mushy and not evenly cooked cauliflower. Choosing a proper cooking fat ensures roasted cauliflower goodness. The two I recommend are avocado oil and grass-fed ghee, both of which can tolerate high-heat cooking.

Why do you soak cauliflower before cooking?

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

What is the secret to roasting vegetables?

If you crowd and overlap the veggies, they will steam and get mushy, not what we want! Roast vegetables at a high heat, 425 degrees F and make sure you preheat the oven so it is HOT when the veggies go in ! Flip! For even browning and caramelization, flip vegetables halfway through cook time.

How to cook cauliflower Gordon Ramsay?

Cooking instructions Bring a large pan of salted water to the boil, add the cauliflower florets and cook for 4-5 minutes until just tender . Drain and refresh in iced water, drain again and transfer to a large ovenproof dish.

How healthy is roasted cauliflower?

When it comes to nutrition, cauliflower is a superstar. It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium.

Are roasted cauliflower good for you?

If you're not into cauliflower, try it roasted. It'll be on your veggie rotation in no time. Cauliflower is a cruciferous vegetable responsible for helping to reduce risk of cancer due to it's special antioxidant properties, anti-inflammatory effects, as well as it's high fiber content.

How do you get moisture out of cauliflower?

The best way to deal with the liquid is to put the riced cauliflower in a covered microwave-safe dish, heat it thoroughly to get all the liquid out of it you can, then drain it . If you have to cook it on the stovetop, add as little water as possible and stir frequently to keep it from sticking to the pan.

How do you fix mushy roasted vegetables?

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F . The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp. Everything will be golden brown and delicious!

How do you get water out of cooked cauliflower?

The trick with cauliflower is: Don't cook it till is too soft. just 4 or 5 minutes but taste to be sure. then drain into a colander, (sieve with big holes) and leave to drain for a few minutes, asking every minute . tap dry with a little kitchen paper or a clean tea towel.

How do you dry soggy cauliflower?

Dry at 140 degrees F (60°C) in an oven or dehydrator . If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.

Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese Recipe on Food52 (2024)

Serves a Crowd

by: Genius Recipes

March21,2021

4.3

36 Ratings

Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese Recipe on Food52 (1)

Prep time 10 minutes
Cook time 1 hour
Serves 4 to 6

Jump to Recipe

Author Notes

Cauliflower poached in a winey, punchy broth, then roasted -- whole -- results in a brown and crackly masterpiece. Topped with a creamy, tangy sauce, Alon Shaya's cauliflower is pure genius. Adapted slightly from Bon Appetit Magazine. —Genius Recipes

Test Kitchen-Approved

What You'll Need

Ingredients

Roasted Cauliflower
1 head cauliflower, whole, stem trimmed and leaves removed
2 ¹/₂ cupsdry white wine
¹/₃ cupolive oil plus more for serving
¹/₄ cupkosher salt
3 tablespoonsfresh lemon juice
2 tablespoonsunsalted butter
1 tablespooncrushed red pepper flakes (or to taste)
1 tablespoonsugar
1 bay leaf
1 pinchCoarse sea salt (for serving)

Whipped Goat Cheese
4 ouncesfresh goat cheese
3 ouncescream cheese
3 ouncesfeta cheese
¹/₃ cupheavy cream
2 tablespoonsolive oil plus more for serving

Directions

Roasted Cauliflower
Heat oven to 475° F. 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 in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.
Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.
Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese (recipe below).

Whipped Goat Cheese
Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.
Transfer whipped goat cheese to a serving bowl and drizzle with olive oil.
Note: Whipped goat cheese can be made one day ahead. Cover and chill in the refrigerator.

Tags:

American
Cauliflower
Cream Cheese
Goat Cheese
Lemon Juice
Cheese
Vegetable
Serves a Crowd
Fall
Winter
Christmas
Hanukkah

See what other Food52ers are saying.

Kat
Elizabeth Wilson
Marcelline
Stephanie B.
LizTerry

Recipe by: Genius Recipes

Popular on Food52

110 Reviews

lighthouse6 December 6, 2022

I have made this many times of the years. So simple to make and delicious. Poaching two big heads today and roasting tomorrow for a party app : )

brushjl December 14, 2021

Gotta add my two cents. Sensational. Sometimes I get bored with cooking, but this renewed my passion. Just fantastic.

This was very tasty, but during the roasting step, the oil in the cauliflower ended up splattering my oven and causing it to smoke. We had to disconnect our fire alarm because the entire apartment was covered in smoke. I won't be making this again for that reason.

Elizabeth W. December 30, 2019

Served this for Thanksgiving- big hit!

Marcelline July 12, 2019

All I have to say about this recipe is that I am a lifelong hater of cauliflower until yesterday. This recipe really ups the flavor game on cauliflower, which is probably the main reason why I have loathed it for so long. I followed the recipe as is and gobbled it down quickly. The goat cheese dip is also a very nice touch! Love it!

Claudia April 14, 2019

I have been making this recipe or years and it always receives rave reviews.

Stephanie B. February 13, 2019

I don't know if this recipe needs another rave review, but I'm adding mine to the pile: seriously amazing cauliflower. It's somehow so tender it feels like it's going to fall apart, but doesn't have that overcooked cruciferous taste. I agree with others that it doesn't need the whipped feta (no goat cheese for me), but I thought the cheese sauce went well with the side of pomegranate, pistachio, and crsipy chickpea couscous I served alongside the cauliflower so I'm glad I made it. I will be making this cauliflower again, 100% sure of that.

K B. January 24, 2019

I made this tonight and my partner and I are blown away - 0MG!! So delicious, so easy. The combination of the poaching liquid, the roasted cauliflower, and the 3-cheese sauce was amazing. To quote him "That chef is a genius!" Absolutely. We devoured a 3 pound cauliflower and laid waste to the sauce.
I read through all the comments carefully and, like many 1) poached it for only 12 minutes. That might be a little long since it fell into big pieces as I removed it from the pan but the ending texture was still pretty firm 2) used half&half instead of heavy cream since that's what I had on hand and it was fine. 3) cut back on the salt in the poaching liquid and didn't add any to the cauliflower or cheese sauce and it was perfect.
This would be a great side dish to fish or chicken. We had it as our entree and were both super full. This goes into our regular dinner rotation.
Alon Shaya - you are an astoundingly creative chef. Thank you for this brilliant recipe. Next time I'm in NOLA, my favorite city in the US, I will run to Dominica.

Rachel January 12, 2019

yum

LizTerry December 31, 2018

Excellent recipe and a crowd favorite. Most of us would have said we dont like cauliflower but not after this version.

Karen B. November 17, 2018

This is amazingly GOOD!!!!

Emily H. November 13, 2018

I was wondering if anyone had any suggestions for what to do for the cheese sauce if we do not like goat cheese? (yes sorry) thanks!

Rkelly3042 November 14, 2018

Have used Parmesan cheese, blue cheese dressing when feeling lazy and really find it delicious on its own with no topping at all.

Emily H. November 14, 2018

Thanks for your reply! :) I like the parmesan idea!

LizTerry December 31, 2018

My mom doesnt like goat cheese and I just skipped it for her and used a little more cream cheese and a little more feta to make up for it.

AntoniaJames November 20, 2017

I'm awarding this sensational dish "Keeper" status. Here's a tip: Save the cooking broth to use a few days later with broccolini (poach for 2 minutes, roast for 12) or - my personal fave - romanesco, which should be sliced north-south before roasting (poach 3-4 minutes, roast 10 - 15, depending on size). I don't serve it with goat cheese. We like a light lemony tahini sauce better, but frankly, all iterations are fantastic without any sauce or cheese whatsoever. In the words of the late, great Judy Rodgers, "Try this." ;o)

Katrina October 5, 2017

I made this last night, and watched it be devoured right before my eyes.

Doreen C. October 4, 2017

This recipe is my constant go-to and a family fave. We don't always make the goat cheese - the cauliflower stands perfectly on its own. We have not experienced it being too soft, but I try to use the largest head available. Give this one a try - you'll add it to your go-to list.

Susan September 18, 2016

I made this tonight for the first time. After reading the comments I decided to poach it for 7 minutes and then roasted it for 35. It was delicious! That said, even though it was not mushy as some have experienced, for our liking I will cut it to 5 minutes poaching next time. The amount of spice was simply perfect and goat chees sauce a perfect match. Saving the poaching liquid for boiling pasta or will freeze it in for next time as suggested in the comments.

Rickiam December 23, 2015

This is a great recipe for a show stopper appetizer. I've made it several times exactly according to the original BA instructions and my guests devoured it ! One of my favorites.

Christine November 16, 2015

I made this as a dry run before serving on Thanksgiving, and I'm glad I did - it came out of the oven looking exactly like the photo - so impressive! But it was completely mushy! Did I over-poach it or is this just the texture it is supposed to have? I really want try again, maybe poaching for only five minutes, or skipping that step altogether...any suggestions?

Ida-Maria S. November 16, 2015

I prefer it on the firmer side so I don't poach it for very long... Just long enough for some of the flavor to attach (between 5 and 10 minutes). Then I usually baste it a few times while it is in the oven.