Whole roasted cauliflower

This is the whole roasted cauliflower to end all recipes for roast cauliflower. And the trick is to lightly pre-cook the cauliflower in a magic, white wine-based poaching liquid. Really, there’s not much more to say other than to read on and give it a go.

Whole roasted cauliflower
Serves 4-6 as a side

2 litres filtered water
2 c dry white wine (organic preferred)
Juice of 2 lemons
1 tbsp extra virgin olive oil
1 tbsp Himalayan rock salt
1 tsp turmeric powder
1 tsp coconut sugar
2 bay leaves
2 sprigs of lemon thyme (optional)
1 head of cauliflower, outer leaves trimmed

Pre-heat oven to 200 degrees C.

Put all ingredients excluding the cauliflower in a stock pot and bring to a boil.

Add the cauliflower floret side-down into the pot and let simmer for 8-10 minutes. Flip the cauliflower and let simmer for a further 5 minutes.

Remove the cauliflower from the poaching liquid and place base side-down on an oven tray.

Cook in the oven for about 45 minutes, or until the surface starts to brown.

Remove from oven and serve in a salad or as a side to virtually anything!

NOTE: You can keep the poaching liquid to pre-cook other vegetables before roasting. Keep it in an air-tight container in the fridge for 3 days.

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