This is dazzlingly beautiful with purple cauliflower from your local farmer’s market or grocery, but works just as well with the more common white cauliflower. With purple, the color darkens and intensifies as it’s cooked, and it serves as a beautiful contrast to potatoes, pasta, or other light-colored foods. Enjoy!
1 cup white wine
1 cup water
1/4 cup olive oil
3-4 tsp kosher or sea salt
3-4 tablespoons fresh lemon juice
1 bay leaf
1 head of cauliflower, leaves and a bit of the core carefully removed (not so much that the head falls apart!); purple is amazing for presentation, but white works just as well!
Mix all ingredients other than cauliflower at the bottom of a large, heavy-bottomed pot that is large enough to hold the cauliflower and still be covered. Place the cauliflower on the top, cover (use aluminum foil if you don’t have a lid for your pot) and bring to a boil. Reduce heat and simmer, covered, until a knife easily inserts into center, about 15-20 minutes.
Using 2 spatulas, spoons or a mesh spider, transfer cauliflower to a plate, draining well.
Purple cauliflower can be served immediately; white cauliflower presents better if you drizzle with a little olive oil and then broil for a few minutes to lightly brown the top. Great with freshly ground pepper over all. Enjoy!