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roast_cauliflower.md

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Roast cauliflower

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
  1. Preheat oven to 475 degrees.
  2. 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.
  3. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
  4. Transfer cauliflower to a rimmed baking sheet, draining well. Sprinkle with ground cumin.
  5. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
  6. When slightly cool, chop into bite sized florets, and dice the core. Toss with salt and olive oil.

tags: vegetarian