| Yield 1X: | 4.00 | heads | Allergens: | ||
| Portion: | 1/5 each | heads | Garlic | ||
| Portions: | 20.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 3.9.21 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Cauliflower heads | 4.00 | 8.00 | 12.00 | |||
| Water | 3.00 | 6.00 | 9.00 | |||
| Salt | 4.00 | 8.00 | 12.00 | |||
| Sugar | 2.00 | 4.00 | 6.00 | |||
| Garlic, crushed | 1.00 | 2.00 | 3.00 | |||
| Black peppercorns | 0.13 | 0.25 | 0.38 | |||
| Saffron, crushed (small pinch) | 1.00 | 2.00 | 3.00 | |||
| Meyer lemon skin (Each) | 2.00 | 4.00 | 6.00 |
Carefully measure and prepare all ingredients.
Cut the cores and leaves from the bottoms of the cauliflowers, and place them into a suitable pot. Combine all other ingredients in a stainless steel pot, and bring to a boil. Allow to cool slightly, then pour over the cauliflowers. Allow to brine for 24 hours.
The next day, remove the cauliflowers, from the brine, and allow to drain completely. Pick off any solids from the brine, and transfer to a sheet pan. Brush each head with a good amount of 50/50 olive oil, and sprinkle with pepper. Roast at 350 until completely soft to the center, about 2 – 2 1/2 hours. If the top becomes too brown, cover with aluminum foil while they continue to cook. Cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Slice each head into five slices, and reheat on a sheet pan with a little bit of water. Hold hot in the steam table for service. Garnish with chopped parsley.