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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Whole Roasted Cauliflower Recipe

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This recipe for Whole Roasted Cauliflower is from The Chadwick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 bay leaf
1 head of cauliflower, leaves removed

Optional:
mayonaise
mustard
sliced American cheese
Directions:
Directions:
Bring wine, oil, kosher salt, juice, butter, red pepper flakes, bay leaf, 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. Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well.

Option 1 - cover cauliflower with mayo and mustard and sliced American cheese. Broil until cheese melts and begins to brown.

Option 2 - Roast at 475º, rotating sheet halfway through, until brown all over, 30-40 minutes. Serve with Whipped Goat Cheese.
Number Of Servings:
Number Of Servings:
6

 

 

 

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