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Roasted “Corned” Cauliflower
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
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
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4
bay leaves
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2
tablespoons coriander seeds
Directions
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01In a large saucepan over medium-low, toast the bay, coriander, caraway, mustard seeds, peppercorns and pepper flakes, stirring, until fragrant, about 1 minute. Add 2 quarts water, the sugar and 3 tablespoons salt; bring to a boil over medium-high. Carefully add the cauliflower, stem side down, then cover and turn off the heat. The cauliflower will float; it’s fine if the top of the head is not submerged. Let cool until barely warm, then refrigerate for at least 12 hours or up to 24 hours.
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