Whole Roasted Cauliflower

Here is what you will need:
2 1/2 cups of dry white wine
Juice of one lemon
2 TBS unsalted butter
1 to 2 tsp red pepper flakes
2 TBS salt
2 dried bay leaves (or one fresh if you have it)
3 TBS olive oil

Or you can use vegetable broth /stock if your wine supply is low!

Add 8 cups of water to a pot and put all ingredients except cauliflower in the water.  Bring to boil.


While the water is heating, take the green leaves off the cauliflower and carefully remove the core. You want to keep enough to hold the cauliflower in tact.

When the water comes to a boil carefully place the cauliflower into the water.
Then turn the heat down to a simmer.  

Cook the cauliflower for 10 to 12 minutes, until you can easily insert a knife into the center. It should still be firm, don't overcook.


Remove cauliflower and let drain.

Spray a baking sheet with a little Pam.

Place the cauliflower, core side down on the sheet.

Place cauliflower in oven and roast for about 12 to 15 minutes or until cauliflower is nice and brown. I like mine a little dark, it's really up to you


Serve as a side dish or slice and top with a fried egg, cheese or what ever you like!