garlic. cook whole cauliflower in boiling water then roast in oven 30 min. Great flavors
Preheat oven to 450. Trim cauliflower: cut stem flush with bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep florets intact)
Put 3 thyme sprigs, the smashed garlic, bay leaves, peppercorns in a mesh bag. Combine 12 cups water, the celery, shallots, lemon zest, wine, sugar, 2 tbsp salt and herb bundle in large pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar.
carefully add the cauliflower core side down and cook til there is a slight resistance when pierced with a knife, about 15 min. Its ok if top of cauliflower pops up during cooking. Remove cauliflower to a baking sheet.
Meanwhile, make the garlic oil: combine the remaining 3 thyme sprigs, the sliced garlic, evoo, 1/2 tsp salt and few grinds of pepper in small saucepan. Cook over med heat til garlic starts browning, 3-4 min. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
Roast cauliflower til brown and tender, 30-40 min, brushing halfway thru with remaining garlic oil; reserve 1 tsp garlic oil and the sliced garlic
Transfer cauliflower to cutting board or platter. Add parsley to reserved garlic oil and spoon over the cauliflower. cut into wedges. Its a beautiful presentation!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 138 | ||
Calories from Fat: 122 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 5307.4mg | 183 % | |
Potassium 67.1mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
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