This is slightly modified from Alon Shaya's recipe
- 1 large head cauliflower, leaves removed
- 2 1/2 cups dry white wine
- 1/3 cup olive oil
- 1/4 cup kosher salt
- 1 tablespoon sugar
- 3 bay leaves
- 6 cloves garlic, crushed
- 3 tablespoons ground cumin
- Kosher salt, to taste
- Drizzle of olive oil
- Preheat oven to 475 degrees.
- Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaves, garlic, and 8 cups water to a boil in a large pot.
- Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
- Transfer cauliflower to a rimmed baking sheet, draining well. Sprinkle with ground cumin.
- Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
- When slightly cool, chop into bite sized florets, and dice the core. Toss with salt and olive oil.
tags: vegetarian