Whole Baked Cauliflower

Ingredients

• 1 quart vegetable stock
• 8 cups water
• 1/4 cup olive oil
• 3 Tablespoons salt
• 3 Tablespoons lemon juice
• 2 Tablespoons butter
• 1 Tablespoon granulated sugar
• 1/2 teaspoon cumin
• 2 bay leaves
• 1 large head cauliflower, leaves and half of stem removed
• Lemon Thyme Vinaigrette
• 2 Tablespoons lemon juice
• 2 Tablespoons olive oil
• 1 Tablespoons fresh thyme
• 1/4 teaspoon salt

Directions

1. Preheat the oven to 450 degrees F.
2. Grease a glass pie plate or oven proof baking vessel that is large enough to hold the cauliflower with a little butter.
3. Use a large deep pot. Pour in the vegetable stock and water,along with the olive oil, salt, lemon juice, butter, sugar, cumin and bay leaves.
4. Bring to a boil and once boiling place the cauliflower head into the pot and cover.
5. Lower the heat and just simmer the cauliflower for 15 minutes or until a knife can easily be inserted into the center of the cauliflower.
6. Carefully lift the cauliflower out of the pot with a large slotted spoon and place it onto the prepared baking dish.
7. Bake for 30-40 minutes. You want to brown the top. If it is browning too quickly, tent with aluminum foil.
8. While it is baking make the lemon thyme vinaigrette.
9. In a measuring cup or small bowl, stir together the lemon juice, olive oil, thyme, and salt.
10. When the cooking time is up, remove from the oven and use a silicone pastry brush to paint the vinaigrette on while the cauliflower is still hot.