Servings: 4 people
Make the cheese broth
Heat large sauce pan on medium. Add olive oil and then saute garlic 2 minutes.
Add water and wine then bring to a boil.
Reduce heat to simmer then add cheese rinds and herbs. Simmer for 15-20 minutes. Remove from heat and let rest a few minutes. Strain broth using a fine mesh sieve and reserve broth.
Make the Cauliflower
Heat the oven to 475 degrees F with rack in the middle position.
In a large pot, bring 8 cups of the broth to a boil. Add 1/2 cup salt then lower in the cauliflower.
Cook for 5 minutes EXACTLY starting from the time you drop the cauliflower into the pot. Flip the cauliflower with a large spoon after the first two minutes.
Transfer the cauliflower stem side down to a colander and drain for 10 minutes.
Transfer cauliflower stem side down to a baking dish. Rub the top with oil and sprinkle with black pepper and kosher salt.
Roast, rotating the dish once or twice. Spoon any oil drippings over the cauliflower until the cauliflower browns and a knife/metal skewer when inserted to the center meets no resistance roughly 25 minutes. After 20 minutes of cooking remove the cauliflower from the oven and top with the grated cheese. Return cauliflower back to oven and finish cooking.
Let cool for five minutes before serving.
Calories: 246kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 11658mg | Potassium: 720mg | Fiber: 4g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 109.8mg | Calcium: 154mg | Iron: 1.3mg
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