Brined Cauliflower

Sides, Vegetable

Source:

Ingredients

1 whole cauliflower, leaves trimmed off

1 liter of water

100 grams of kosher salt

2 tablespoons of sugar

1 teaspoon granulated garlic

1 teaspoon whole peppercorns

1/2 teaspoon saffron threads, crushed between your fingers

The zest of 1 Meyer lemon, in strips

2 tablespoons of olive oil, plus more for brushing while cooking

1 pound of Brussels sprouts

1/2 cup pistachio oil (Olive oil will work too, but it will give you a different flavor profile.)

1/4 cup Meyer lemon juice

4-5 roasted garlic cloves, mashed (Substitute fresh for more of a bite.)

2 tablespoons maple syrup

2 tablespoons Dijon mustard

2 tablespoons powdered Parmesan (Kraft works great)

1 tablespoon of your favorite chopped herbs (I went with a mix of sage, marjoram, and thyme.)

1/2 teaspoon of Kosher salt

At least 1 cup of fresh Parmesan cheese

Red pepper flakes to taste

Directions

Brine:
Add water, salt, and sugar to a sauce pan and heat until the solutes dissolve.

Remove the pan from the heat, add the remaining ingredients, and let everything steep until it comes to room temperature.

Place the cauliflower in a bowl, freezer bag, or other cauliflower-sized container, pour the brine over it so it’s completely submerged, then cover (if you’re not using a sealable bag or container), and pop it in the fridge overnight (or for eight daytime hours).

Baking:
Preheat the oven to 375℉.

Remove the cauliflower from the brine, and and let it drain, upside down, on paper towels for a few minutes.

Flip it over, let it drain a few minutes more, then flip it again and pour one tablespoon of oil into the stems, swirling the cauliflower to distribute.

Place the cauliflower—stem side down—in a cast iron pan or other roasting dish, and drizzle the flower side with the other tablespoon of oil. Use a pastry brush or your fingers to coat evenly.

Pop it in the oven (and throw a head of garlic in there while you’re at it).

Brush with more olive oil every half hour, until it is easily pierced with a knife (about an hour and a half to two hours, depending on the size).

If you are using a convection oven, it will brown quite quickly, and you may to cover it with foil halfway through. If you are not using a convection oven, it will not brown as well, and you may need to broil it for a few minutes at the end to get the color you want.

Let cool a couple of minutes, and sprinkle on some citrus zest and your finest flaky salt before slicing into planks and smearing with roasted garlic.

Serve with gravy, some sort of whipped goat cheese, or an herby pesto situation.

Using a mandoline (with the guard), a knife, or the slicing attachment of a food processor, shred the sprouts. Add everything up to the fresh Parmesan cheese to a jar, close the jar, and shake to emulsify the dressing. Coat the salad with a third of the dressing, cover, and pop it in the fridge overnight. Just before serving, toss with another third of the dressing, along with the fresh Parmesan and red pepper flakes. Serve with extra dressing on the side, in case anyone wants more (they will).