For a bit of showmanship, bring the whole cauliflower to the table, and then "carve" and dress with the vinaigrette, pomegranate arils, pine nuts, and parsley.
4 cups water
1 cup dry white wine
1/4 cup sugar
4 1/4 teaspoons kosher salt, divided
1 tablespoon crushed red pepper
2 bay leaves
1 large head cauliflower, leaves trimmed
2 tablespoons fresh lemon juice
1 1/2 tablespoons chopped shallots
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil
1/2 cup pomegranate arils
2 tablespoons pine nuts, toasted
2 tablespoons fresh flat-leaf parsley leaves
Est. added sugars 1g
How to Make It
Preheat oven to 475°F.
Bring 4 cups water, wine, sugar, 4 teaspoons salt, red pepper, and bay leaves to a boil in a large Dutch oven. Add cauliflower head; cover, reduce heat, and simmer 20 minutes or until tender, turning occasionally. Place cauliflower on a paper towel-lined plate; discard cooking liquid.
Place cauliflower on a parchment paper-lined baking sheet; coat with cooking spray. Bake at 475°F for 30 minutes, turning and coating with cooking spray every 10 minutes. Place whole cauliflower head on a platter or cutting board.
Combine remaining 1/4 teaspoon salt, juice, shallots, thyme, mustard, and black pepper in a bowl. Let stand 10 minutes. Whisk in oil. Drizzle vinaigrette over cauliflower. Sprinkle with pomegranate arils, pine nuts, and parsley.
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