Most Tulane students have heard of Domenica’s happy hour, mainly for its half-priced pizzas and drinks, but few are cult followers of Chef John Besh. Besh, a Louisiana native, cooks up some seriously good eats at his restaurant collectives down here in New Orleans.
The star of Domenica’s mouthwatering menu is the roasted cauliflower appetizer, a dish that attracts foodies from far and wide, and with good reason. All hail the powers that be, because I have unearthed this godly recipe.
Roasted Cauliflower with Whipped Goat Feta Cheese
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
6 ½ cups cold water
2 ¹⁄ ³ cups white wine
4 tablespoons kosher salt
1 whole bay leaf
1 lemon juice
4 teaspoons crushed red chili flakes
2 ½ teaspoons granulated sugar
2 tablespoons unsalted butter
6 tablespoons extra virgin olive oil
1 whole large head cauliflower
1. Pre-heat the oven to 550°F, or its highest setting.
2. In a saucepan, combine all the ingredients along with the cauliflower.
3. Place the saucepan on the stove at medium heat, bringing the contents to a simmer.
4. Let cook for about 15 minutes, or until the cauliflower is tender.
5. Carefully remove the cauliflower from the saucepan and place it on a baking sheet.
6. Place the baking sheet into the oven and cook until the cauliflower is golden on top.
7. Remove from the oven and drizzle with coarse sea salt and extra virgin olive oil.
Now for the whipped goat feta:
1 cup heavy cream
1½ cups goat feta
1 cup goat cheese
¹⁄ ³ cup mascarpone cheese
¹⁄ ³ cup cream cheese
2 tablespoons extra virgin olive oil
1. Combine all ingredients into a blender and blend until smooth. (It helps to place the cream in first so all ingredients are evenly mixed).
2. Remove from the blender and chill before serving.
Now enjoy the blissful moment that is the first bite of your homemade, restaurant-quality grilled cauliflower.
Make more of your fave restaurant meals at home with these recipes: