Whole Roasted Cauliflower With Red Wine Shallots Wheatberries Recipes

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GARLIC WHOLE ROASTED CAULIFLOWER



Garlic Whole Roasted Cauliflower image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

1 large head cauliflower (2 1/2 to 3 pounds)
6 sprigs thyme
6 cloves garlic (3 smashed, 3 thinly sliced)
2 bay leaves
2 teaspoons coriander seeds
2 teaspoons 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 extra-virgin olive oil
Freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F. 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. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
  • Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
  • Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
  • 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.

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