| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 large head cauliflower (2 1/2 to 3 pounds)
- 6 sprigs thyme
- 6 cloves garlic (3 smashed, 3 thinly sliced)
- 2 bay leaves
- 2 teaspoons coriander seeds
- 2 teaspoons black peppercorns
- 2 stalks celery, roughly chopped
- 1 shallot, roughly chopped
- Zest of 1 lemon (in wide strips)
- 1 cup dry white wine
- 1/4 cup sugar
- Kosher salt
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It’s OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
- Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
- Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
- Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 335 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 9 g |
| Sugar | 21 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 1072 mg |
Reviews
Don’t boil – microwave whole trimmed cauli in a covered bowl for 8-12 minutes (depends on size of cauli) until paring knife slips easily into core.
So delicious! I made this as side dish, but honestly I didn’t even want my chicken. This is best way to make cauliflower. I Didn’t have any white wine on hand so I just omitted it. It still came out yummy. If you don’t like oily side, but it was still good.
Very flavorful and a very healthy side dish. I would boil shorter and roast longer for a better texture.
Do not boil first for 15 minutes. You get mushy awful texture