Our whipped goat cheese sauce was inspired by a recipe from Chef Alon Shaya.
1 large head of cauliflower (about 2 pounds)
1-2 tablespoons Rouses olive oil, plus more for the grill
Freshly ground black pepper
For the cheese sauce:
4 ounces fresh goat cheese
3 ounces feta cheese
3 ounces Rouses cream cheese
⅓ cup heavy cream
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
½ teaspoon kosher salt
Arrange racks in middle and upper third of oven; preheat to 425°F.
Remove tough outer leaves from cauliflower and trim stem end to create a flat base, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice in the center from top to bottom to yield 4 equal slabs, or steaks.
Place cauliflower steaks on a rimmed baking sheet. Brush both sides of each with olive oil, and season with salt and pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.
While cauliflower is roasting, blend goat cheese, feta cheese, cream cheese, heavy cream, olive oil, herbs and salt in a food processor until smooth.
Transfer cauliflower steaks to a platter. Top with whipped goat cheese just before serving.