Whole Roasted Cauliflower with Whipped Goat Cheese Butter

Whole Roasted Cauliflower

• Fill a small baking pan halfway with water and set on the bottom of the oven. Preheat oven to 400°F.
• Combine butter and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally, until butter is melted and mixture is very fragrant, about 5 minutes. Discard garlic cloves.
• Trim cauliflower leaves and stem so the head sits flat, but the core remains intact. Flip cauliflower upside down and place in a Dutch oven or baking dish. Slowly drizzle two-thirds of the melted butter all over the inside of the cauliflower and around the core, then gently shake to fully coat the inside. Invert the cauliflower stem side down and brush outside with the remaining melted butter. Season all over with salt and pepper.
• Roast for 45 minutes to an hour, or until very tender all the way through when pierced with a knife. Baste with buttery pan drippings 2 to 3 times during cooking.
• When cauliflower is ready, broil for 2-5 minutes, watching carefully and turning as needed, to brown the edges. Serve over a bed of whipped goat cheese butter.

Whipped Goat Cheese Butter

• Add the softened goat cheese, cream cheese, butter, and a pinch of salt and pepper to a food processor.
• Process until creamy, smooth and fluffy, about 2 minutes, scraping down the sides as needed. Stir in fresh herbs and add more salt or pepper, if needed.