Whole Roasted Cauliflower with Whipped Goat Cheese

Roasted Cauliflower:
2 ½ Cups Dry White Wine
1/3 Cup Olive Oil
¼ Cup Kosher Salt
3 Tbsp. Fresh Lemon Juice
2 Tbsp. Unsalted Butter
1 Tbsp. Crushed Red Pepper Flakes
1 Tbsp. Sugar
1 Bay Leaf
1 Head Cauliflower, leaves removed

Whipped Goat Cheese and Assembly:
4 oz. Fresh Goat Cheese
3 oz. Cream Cheese
3 oz. Feta
1/3 cup Heavy Cream
2 Tbsp. Olive Oil, plus more for serving
Coarse Sea Salt

Preheat oven to 450 degrees. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Whipped Goat Cheese and Assembly:

While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tbsp. oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

Do Ahead:

Whipped goat cheese can be made 1 day ahead. Cover and chill.