Roasted Cauliflower

  • 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.



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