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.
Ingredients:
- 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
- Cooking spray
- 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
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.