Categories: Sides
Ingredients
- 1 large head cauliflower
- 6 sprigs thyme
- 6 garlic cloves (3 smashed, 3 thinly sliced)
- 2 bay leaves
- 2 tsp coriander seeds
- 2 tsp 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 olive oil
- Black pepper
- 2 tbsp. chopped fresh parsley
Directions
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Preheat the oven to 450. 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. Remove the cauliflower to a baking sheet.
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Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 tsp salt and black pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3-5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
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Roast the cauliflower until browned and tender, 30-40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 tsp garlic oil and the sliced garlic.
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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.