Roasted Cauliflower with Whipped Zahtar Goat Cheese Dip

6 servings
10 min prep time
30 min total time

Ingredients

Dip

1 (4-ounce) log Vermont Creamery Goat Cheese

2 tablespoons heavy cream

1 1/2 teaspoons fresh lemon juice

3/4 teaspoon Zahtar spice

Cauliflower

1 (2-pound) head (about 5 cups) cauliflower, cut into larger florets

1/4 cup Vermont Creamery Sea Salt Cultured Butter- 82% Butterfat melted

1/4 teaspoon Kosher salt

1/4 teaspoon pepper

Directions

  • STEP 1

    Combine all Dip ingredients in bowl; beat on medium speed 1 minute or until fluffy and light. Cover and refrigerate. Remove from refrigerator 20 minutes before serving.

  • STEP 2

    Heat oven to 425°F.

  • STEP 3

    Combine cauliflower and melted butter in bowl; toss until cauliflower is coated. Spread onto rimmed baking sheet. Sprinkle with salt and pepper. Roast, stirring halfway through, 20 minutes or until cauliflower is tender yet still holds its shape. Serve warm or at room temperature with dip.