Baked Cauliflower Head with garlic

Garnish of a whole head of cauliflower baked in the oven until golden crust will look very presentable and festively. So that the cabbage does not dry out in the oven, it pre-boiled in water with spices, then greased olive oil with garlic and thyme and baked in the oven. Sprinkle the cooked cabbage with spiced oil and sprinkle with herbs, and if Serve as wedges like pie. Great light side dish to any meat, poultry or fish dishes. Share with friends: Time: 1 hour. 30 min. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 large head of cauliflower (1-1.3 kg.)
• 6 sprigs of thyme
• 6 cloves of garlic (3 crushed, 3 thinly sliced)
• 2 bay leaves
• 2 tsp coriander seed
• 2 tsp black pepper peas
• 2 stalks of celery, coarsely chopped
• 1 shallot, coarsely chopped
• Zest of 1 lemon (wide stripes)
• 1 tbsp. dry white wine
• 1/4 Art. Sahara
• 1/4 Art. olive oil
• 2 tbsp. l chopped parsley

Recipes with similar ingredients: cauliflower, celery, shallots, white wine, black pepper, bay leaf, coriander

Recipe preparation:

1. Preheat the oven to 230 ° C.
2. Trim the cauliflower: cut the stalk flush with the bottom of the head of cabbage. Cut a few slots in the core, growing into thick stems of cauliflower (inflorescences not touch). Put 3 sprigs of thyme, chopped garlic, bay leaf, coriander seeds and pepper on a piece of gauze and tie in pouch.
3. Mix in a large pan 12 tbsp. water, celery, shallots, lemon zest, wine, sugar, 1/3 tbsp. salt and gauze bag. Bring to a boil, stirring to dissolve salt and sugar. Carefully lower the cabbage into the water with the stem down and cook until it will not become softer, with little resistance when pierced with a knife, about 15 minutes. It’s okay if the top of the head pops up during cooking.
4. Transfer the cauliflower to a baking sheet. Note: Always boil cauliflower before baking, otherwise it will dry in the oven before it becomes soft.
5. In the meantime, cook the garlic oil. Mix in a small saucepan remaining 3 sprigs of thyme, chopped garlic, olive oil, 0.5 tsp salt and a little ground black pepper. Fry over medium heat until the garlic begins to brown, 3-5 minutes. Remove thyme. Lubricate cauliflower with half the oil, leaving chopped garlic in a pan.
6. Bake cauliflower 30-40 minutes, greasing the remaining garlic butter in the middle of baking until it is browned and will not become soft; set aside separately 1 tsp. garlic oil and chopped garlic.
7. Transfer the cauliflower with a spatula to the chopping board or dish. Add parsley to the shelved garlic oil and pour them cabbage. Cut the head into slices.