1head of Cauliflowerleaves & most of the stem removed
Instructions
Preheat oven to 475 degrees.
Combine all ingredients to a boil in a large pot.
Add the cauliflower, reduce to a simmer, turning occasionally until a knife inserts easily. This should take about 15-20 minutes.
Using two slotted spoons, or a mesh spider, transfer the poached cauliflower to a rack over a rimmed sheet pan. This will help to catch any remaining juices.
Roast, turning halfway through, until golden brown all over. This should take approximately 35-40 minutes.
Serve as is, with a tomato sauce or use for a cauliflower soup (recipe coming soon).