Goat cheese is really the GOAT if you are dairy-free, let’s be honest. I read a recipe a few weeks ago with potatoes and goat cheese, and immediately I knew I had to create something with cauliflower. In the past few years, cauliflower has really went from honorable mention to teacher’s pet! You can really manipulate it to be whatever you want, it’s such a versatile food.
Add this recipe to your rotation, ’cause goat cheese just feels fancy. Make this as a side with my perfect steak, light a candle, and no one even has to know how easy it was to create.
Roasted Cauliflower with Seasoned Goat Cheese
1 head of cauliflower
2 tablespoons of oil or dairy-free butter (I used Miyokis oat butter for this)
4 oz seasoned goat cheese crumbles (I love getting this at Aldi)
Salt and Pepper to taste
1 tablespoon of parsley
Preheat your oven to 400 degrees. Cut up your cauliflower into large bite-sized pieces and toss with your melted butter or oil and lay flat on a large baking sheet. Roast for one hour or until the edges start turning a caramel color. Remove from oven and immediately toss in your goat cheese. Add your salt and pepper and fresh parsley and serve immediately.
This is great re-heated as well!
Tag me over on @jessicadukesdaily if you make this, I would love to share your creation!
My kitchen must haves! (Click on the picture for links!)