For Perfectly Seasoned Cauliflower, Brine It Whole

An entire head of roasted cauliflower is a powerful vegetarian centerpiece, however typically — even if you happen to season the residing daylights out of the skin of the veggie — it may possibly nonetheless be bland on the within. However what if you happen to took a web page out of your Thanksgiving playbook and gave cauliflower the turkey remedy with a easy brine? The entire level of brining is to season one thing large (i.e., your turkey) from the within out, which is a brilliant concept for an enormous vegetable, too. As a result of cauliflower is so porous, soaking it in a brine — which is only a mixture of water and salt with optionally available seasonings — imparts tons of taste with out plenty of work.

Cooks like Matty Matheson and Michael Solomonov have been brining entire heads of cauliflower for years, so that you might need eaten it in eating places, nevertheless it’s additionally very simple to do at dwelling. Right here’s the right way to do it.

To feed 4 folks as a vegetarian foremost, begin with an roughly 3-pound head of cauliflower. Peel or slice off the outer leaves. (Tip: Save these! Cauliflower leaves are scrumptious when roasted till crispy with olive oil and salt.) Use a pointy knife to separate the stalk from the pinnacle. Take care to not slice too far into the cauliflower core, or the florets will fall off. Wash the cauliflower.

In a big pot or Dutch oven, warmth 3 quarts (12 cups) of water till barely simmering. (You can too exchange 1 / 4, or 3 cups, of the water with one other liquid corresponding to wine, beer, or inventory.) Utilizing the quantities outlined beneath, add salt (the one non-negotiable) and the extra spices and flavorings of your selection. A few of my favourite additions are brown sugar, lemon juice, pink pepper flakes, and entire coriander seeds — however this brine is totally customizable.

Stir till the salt and sugar (if utilizing) dissolve. 

At this level, you may select to brine your cauliflower within the fridge or poach it shortly within the brining liquid. To get forward in your meal prep, go for brining — you’ll make the brine forward and go away the cauliflower to soak for as much as 24 hours. When you want to do your meal prep day-of or if you happen to forgot to brine the cauliflower forward of time, go for poaching. Both method, the top consequence will probably be a flavorful head of cauliflower.

When you select to poach the cauliflower, drop it proper into the nice and cozy brine as quickly because the salt has dissolved and gently simmer till a knife inserted into the center meets just a bit resistance, 12 to fifteen minutes. Flip the cauliflower over midway by way of the cook dinner time if it’s not absolutely submerged. Use a spider or different strainer to rigorously elevate the cauliflower from the pot and place it on a cooling rack or giant colander set inside a big baking sheet. Let it drip dry for at the least 10 minutes.

When you’re brining your cauliflower, take away the pot from the warmth after stirring to dissolve the seasonings, and let the liquid cool for a couple of minutes. Pop your cauliflower in and let the combination cool to room temperature earlier than sliding the pot into the fridge. You probably have a really giant pot, you would possibly must switch the cauliflower and brine to a container that matches within the fridge. Brine for at the least 8 hours and as much as 24 hours. As with the poaching technique, if the cauliflower isn’t absolutely submerged within the brine, flip it over midway by way of the brining time. Let it drip dry for at the least 10 minutes earlier than roasting. 

Whereas the cauliflower is dripping dry, prepare a rack in the midst of the oven and preheat to 400℉. As soon as the cauliflower has dripped dry, rub or brush the outside generously with olive oil (you’ll want just a few tablespoons). 

Roast the cauliflower till it’s evenly browned and crispy on the skin and tender all through. Brush the cauliflower with olive oil about each half hour whereas it’s roasting (in a pinch, you may simply brush it as soon as throughout cooking). A poached cauliflower takes at the least 45 minutes and as much as 1 hour and quarter-hour to cook dinner. A brined one takes a bit longer: at the least 1 hour and quarter-hour and as much as 2 hours. You’ll know the cauliflower is completed when a knife inserted into the middle meets little to no resistance. If the cauliflower browns earlier than it’s tender, tent it with foil and proceed cooking.  

For a showstopping vegetarian meal, serve the cauliflower over a mattress of heat smashed and seasoned chickpeas, cooked lentils, heat quinoa tossed with lemon and recent herbs, or a easy salad. For much more taste, serve the veggie along with your favourite sauce, like selfmade pesto or this easy lemon-tahini sauce.