JOIN! 12 Weeks for $1

Roasted “Corned” Cauliflower

4 Servings

1 hour 25 minutes active, plus cooling and brining

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Corned beef, which makes an appearance on many St. Patrick’s Day tables, made us wonder how “corning,” or salt-curing, might be applied to cauliflower, and it led us to this interesting technique. We submerge a whole head of cauliflower in a spice-infused brine for several hours, allowing thorough absorption. After removing it and patting it dry, into the oven it goes. To finish, we slather the surface with mixture of butter and whole-grain mustard, coat it with dill and panko breadcrumbs, then roast some more until the surface is nicely browned. Every bit of the cauliflower ends up deliciously seasoned, and its meaty yet tender texture is complemented by the crispness of the breadcrumb crust. To ensure the brine reaches into the dense core, we use a paring knife to pierce into the stem end before dropping the head into the hot liquid. Cut into wedges for serving, the cauliflower makes a fine vegetarian main or side.

4

Servings

Tip

Don’t forget to cover the saucepan after adding the cauliflower and turning off the heat. The cover traps heat inside the pan, which begins to tenderize the vegetable, especially its dense core, for more even roasting.

1 hour

25 minutes active, plus cooling and brining

Ingredients

  • 4

    bay leaves

  • 2

    tablespoons coriander seeds

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Tammy C.
March 26, 2024
Great vegetarian option
So easy! This made for a delicious vegetarian Reuben. Both a traditional version and a spicer version made with kimchi and spicy Russian dressing. I will be making this often and plan on experimenting with different brine spice combinations as well as coatings. Plant based butter would be good too.
Jon S.
March 25, 2024
Best Thing I've Made In Weeks
Absolutely melted in my mouth. As the recipe makes note of, thorough drying after draining seems essential. Good recipe for company, too!
Rhonda C.
March 21, 2024
Amazing!!
This was so easy & delicious! My husband loved this. He normally does not eat cauliflower and asked for seconds! Will be making this again!