Name: whole roasted cauliflower
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Vegetarian
Ingredients: 1 head of cauliflower, leaves removed; 2 1/2 cups dry white wine; 1/3 cup olive oil; 1/4 cup kosher salt; juice from 1 lemon; 2 tablespoons unsalted butter; 1/2 tablespoon crushed red pepper flakes; 1 tablespoon sugar; 1 bay leaf

Description

Adapted from Bon Appetite

Ingredients

Scale

1 head of cauliflower, leaves removed
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
juice from 1 lemon
2 tablespoons unsalted butter
1/2 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf

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Instructions

Preheat oven to 475°.
In a large pot or dutch oven, add 8 cups water, wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, and bay leaf. Bring to a boil and add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into the center, approximately 15 to 20 minutes.
Carefully remove cauliflower, drain, and transfer to a rimmed baking sheet. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
To assemble: On a dish or platter, generously spread almond aioli, carefully place cauliflower on aioli and top with a generous amount of salsa verde.