GARLIC WHOLE ROASTED CAULIFLOWER ENJOY DAN:

             GARLIC WHOLE ROASTED CAULIFLOWER by CHEFF DAN:

Serves 4

 INGREDIENTS:

1-head cauliflower (about 3 pounds)

6-Thyme springs

6-rosemary springs

6-cloves garlic (3 smashed 3 thinly sliced

2-bay leaves

2-teaspoons EACH coriander seeds, mustard seeds and black peppercorns

1-teaspon EACH mustard seeds & fennel seeds

1-shallot, roughly chopped

1-tablespoon lemon juice

1-cup white wine

1/4-cup sugar

Sea salt and freshly ground black pepper to taste

3 tablespoons olive oil

2-tablespon fresh parsley

DIRECTIONS (PREHEAT OVEN To 450 F)

1.   Cut the stem flush with the bottom, keeping florets intact.

2.   With string bundle up the 3 thyme springs and3 rosemary springs.

3.   Cut a few slits into the core extending into the thick branches.

4.   Keeping the Florets intact.

5.   Put smashed garlic and next 6 ingredients in a square of cheesecloth.

6.    Pour-12-cups of water, in a large pot, so you can submerge the cauliflower.

7.   Add shallots, and next 6 ingredients + cheesecloth.

10  Bring to a boil whisking to dissolve the salt and sugar.

11  Add the cauliflower core side down and cook for about 15 minutes.

12  Remove the cauliflower to prepared baking sheet.

GARLIC OIL.

1.   Combine the remaining 3 spring of rosemary, thyme & sliced garlic cloves, olive oil and salt & pepper in a skillet over medium-heat.

2.   Saute for about 5 minutes, then discard the springs.

3.   Brush the cauliflower with half the oil.

4.   Roast the cauliflower, until browned about 30-40 minutes.

5.   Brushing half-way through with garlic oil.

6.   Transfer cauliflower to a cutting board.

7.   Add the parsley to the reserved garlic oil and spoon over the cauliflower.

8.   Cut into wedges.

ENJOY DAN:                                                              BE STRONG KEEP FAITH!!