Roasted Whole Cauliflower
Cauliflower is the next big thing.
That’s what I’ve been reading.
Of course, there’s nothing new about cauliflower at all. This cabbage cousin, a native of Asia, has been cultivated for centuries (and in the United States for about 100 years).
But the prediction is it will have a new resurgence in 2014. Like kale in 2013. Kale was also “old hat” but rose in the ranks of popularity like a geyser gushing oil.
I don’t know if cauliflower will ever be as popular as kale, but it is fairly certain you’re bound to see new ways to cook it. Like roasted cauliflower with crispy crusts and cauliflower steaks and most likely, whole cauliflower, which makes a beautiful presentation. You can carve it like it’s a roast turkey or prime rib you’re serving for dinner.
Looks grand. Tastes grand.
Roasted Whole Cauliflower
1 small cauliflower
1 cup white wine
water
salt to taste
6-8 whole peppercorns
3-4 sprigs parsley
1 small onion, peeled and halved
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon garlic powder
pinch or two of cayenne pepper
Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Remove the green leaves at the bottom of the cauliflower and trim most of the fibrous stem attached to the head. Rinse the cauliflower and set it aside. Pour the wine and 8 cups of water into a soup pot. Add salt, peppercorns, parsley and onion and bring the liquid to a boil over high heat. Reduce the heat and simmer the liquid for 15 minutes. Add the cauliflower and cook, turning the head occasionally, for about 10 minutes or until almost tender. Remove the cauliflower using a large strainer, let drain and place on the cookie sheet. Combine the olive oil, lemon juice, garlic powder and cayenne pepper in a large bowl. Brush this over the cauliflower. Sprinkle with salt to taste. Roast for 25-30 minutes or until tender and crispy.