This takes the humble cauliflower to a whole new level! We often serve it with stuffed chicken breast. Serves 2 (if the only side) or 4 if part of a bigger meal.
Ingredients:
- 1 head cauliflower, whole, stem trimmed and leaves removed
- 2.5 cups dry white wine
- 1/3 cup olive oil plus more for serving
- 1/4 cup sea salt
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon crushed red pepper flakes (or to taste)
- 1 tablespoon sugar
- 1 bay leaf
- Coarse sea salt (for serving)
Instructions:
- Heat oven to 240° C.
- Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot.
- Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.
- Using 2 slotted spoons or a mesh strainer, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.
- Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes. Transfer cauliflower to a plate.
- Drizzle with oil; sprinkle with sea salt.
