- 2 1/2 C dry white wine
- 1/3 C olive oil
- 1/4 C salt
- 3 T lemon juice
- 2 T unsalted butter
- 1 T red pepper flakes
- 1 T sugar
- 1 bay leaf
- 1 head of cauliflower, stem trimmed and leaves removed
Preheat oven to 250C. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 C water to a boil. Lower the cauliflower into the broth, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.
Transfer cauliflower to colander to drain, and then move to a rimmed baking sheet or roasting pan. Roast, rotating pan half-way through, until brown all over, 30 to 40 minutes.
2014-03-09: This turned out delish, though I’d probably par-boil the cauliflower a bit less so that it retained a bit more crunch. We saved the “broth”, freezing it to use as a soup base.