Cauliflower with just a kick of red pepper, tossed in white wine and lemon juice.
Serving Size: 1/2 cup
Prep Time: 10 minutes
Cook Time: 25 minutes
1 3/4 cup white table wine
2 tbsp olive oil
2 tbsp kosher salt
2 tbsp fresh lemon juice
2 cloves garlic
1/2 tsp crushed red pepper flakes
1 tsp sugar
1 bay leaf
Salt and freshly ground black pepper to taste
Preheat oven to 475 degrees F.
In a large pot, combine white table wine, oil, salt, lemon juice, garlic, red pepper flakes, sugar, bay leaf and 6 cups water. Bring to a boil.
Add half the cauliflower florets, reduce heat and simmer until just tender, about 10 minutes. Using a slotted spoon, transfer florets to a rimmed baking sheet or roasting pan, draining well first. Repeat with remaining florets.
Roast and stir halfway through until golden brown, about 15 to 20 minutes. Season with salt and pepper to taste. Drizzle with more olive oil, as desired, to serve.