Fill a large pot with water, wine, 1/3 c olive oil, 1 T salt, lemon juice, butter, red pepper flakes, sugar and bay leaf. Bring to a boil over high heat.

Trim cauliflower’s stem, and add the head to the pot. Turn the heat down to medium and cook for 7 – 10 minutes, or until the bottom is approaching tenderness.

Preheat oven to 475.

Gently flip it in the pot and cook for another 5 -8 minutes or until the center is easily pierced with a knife. Gently life the cauliflower from the pot using two large spoons or spatulas. Discard the broth.

Place the cauliflower in a cast iron skillet or on a rimmed baking sheet and roast for 30 – 40 minutes or until the top becomes golden brown with white cauliflower showing through. Do not let it overcook or it will droop!

While the cauliflower is in the oven, place your cheeses in a 4 c measuring cup and using an immersion blender, with the heavy cream and 2 T of olive oil, process until the mixture is smooth and light. Stir in 1/2 t of salt or to taste. Set aside at room temperature. Stir in more heavy cream if you want more of a drizzle.

When cauliflower is finished roasting drizzle with more olive oil and sprinkle with sea salt. Cheese can be placed on the cauliflower or cauliflower can be placed on the cheese. This is great scooped up with fresh bread.