Whole Roasted Cauliflower with Cauliflower Puree and Goat Cheese

Serve 6-8This dish has become a signature of chef Alon Shaya at Domenica.Alon is a dear friend and I loved this when he served it to me for breakfast!Precooking the cauliflower in this seasoned poaching liquid infuses it with flavor; roasting makes it crisp.Two cauliflowers are needed; one for roasting whole and one to make the puree. You can make the puree without the cheese if you want to keep this a vegan dish.Roasted Cauliflower2 1/2 cups dry white wine1/3 cup olive oil1/8 cup saltjuice of one fresh lemon2 tablespoons unsalted butter1 tablespoon crushed red pepper flakes1 tablespoon sugar1 bay leaf1 head of cauliflower,Cauliflower Whipped Goat Cheese Puree1 cauliflower cut up into 2” pieces4 ounces fresh goat cheese4 ounces feta2 tablespoons olive oil plus more for servingCoarse sea saltRoasted CauliflowerPreheat oven to 475°Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add whole cauliflower, reduce heat, and simmer, turning occasionally. After 10 minutes add the cauliflower pieces. Cook the cauliflower (both the pieces and the whole ) until a knife easily inserts into center and the pieces, 15-20 minutes.Using 2 slotted spoons or a mesh spider, to remove the pieces and the whole cauliflower. Transfer whole cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes. While cauliflower is roasting, transfer the pieces of cauliflower to food processor. Add the feta and goat cheese and olive oil and blend until smooth.Transfer the whipped cauliflower/goat cheese puree to a serving bowl and drizzle with oil. Top the roasted cauliflower on top of the puree. Drizzle with oil; sprinkle with sea salt.DO AHEAD: Cauliflower can be poached the day before. Whipped cauliflower goat cheese puree can be made 1 day ahead. Cover; chill.