We’ve discovered an inventive recipe pairing the brassica superfood cauliflower with a savory goat cheese sauce. If you visit New Orleans, you’ll find this signature dish by chef Alon Shaya on the menu at Domenica restaurant, www.domenicarestaurant.com. We have tested it here using Redwood Hill Farm cheeses and our Green Valley Organics Lactose-Free Cream Cheese and the results are lovely! Chef Shaya precooks the cauliflower in seasoned liquid infusing it with flavor, and roasts the whole head at the finish crisping the cauliflower and creating a colorful, textural contrast to the silky whipped goat cheese.
Nutritional Content Per Serving:
Calories(kcal) 480, Fat (g) 37, Saturated Fat (g) 15, Cholesterol (mg) 60, Carbohydrates (g) 11, Dietary Fiber (g) 3, Total Sugars (g) 4, Protein (g) 10, Sodium (mg) 1320
Baked egg in puff pastry on a bed of fragrant, roasted vegetables and a creamy base of savory feta, heavenly! And quite easy to make. Serve this savory pastry as an appetizer, or alternatively, with a lightly dressed green salad as a perfect spring brunch entree. We suggest pairing it with Champagne or other dry sparkling wine. Your guests will be delighted.
We’ve adapted this recipe from the cookbook “Jerusalem” by Yotam Ottolenghi and Sami Tamimi to include our feta.