For Perfectly Seasoned Cauliflower, Brine It Whole

A whole head of roasted cauliflower is an impressive vegetarian centerpiece, but often — even if you season the living daylights out of the outside of the veggie — it can still be bland on the inside. But what if you took a page out of your Thanksgiving playbook and gave cauliflower the turkey treatment with a simple brine? The whole point of brining is to season something big (i.e., your turkey) from the inside out, which is a smart idea for a big vegetable, too. Because cauliflower is so porous, soaking it in a brine — which is just a combination of water and salt with optional seasonings — imparts tons of flavor without a lot of work.

Read more: Cauliflower: The Best Ways to Pick It, Cook It, and Eat It

Chefs like Matty Matheson and Michael Solomonov have been brining whole heads of cauliflower for years, so you might have eaten it in restaurants, but it’s also very easy to do at home. Here’s how to do it.

To feed four people as a vegetarian main, start with an approximately 3-pound head of cauliflower. Peel or slice off the outer leaves. (Tip: Save these! Cauliflower leaves are delicious when roasted until crispy with olive oil and salt.) Use a sharp knife to separate the stalk from the head. Take care not to slice too far into the cauliflower core, or the florets will fall off. Wash the cauliflower.

In a large pot or Dutch oven, heat 3 quarts (12 cups) of water until barely simmering. (You can also replace a quarter, or 3 cups, of the water with another liquid such as wine, beer, or stock.) Using the amounts outlined below, add salt (the only non-negotiable) and the additional spices and flavorings of your choice. Some of my favorite additions are brown sugar, lemon juice, red pepper flakes, and whole coriander seeds — but this brine is completely customizable.

• 3 quarts (12 cups) water or water + other liquid
• 1/2 cup kosher salt (reduce the salt slightly if you are using stock or broth, and see our guide to kosher salt for more tips)
  Optional add-ins:
• 1 tablespoon sugar (white or brown), honey, or maple syrup
• 3 tablespoons lemon juice or vinegar of your choice
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons ground or whole spices (whole peppercorns, fennel seeds, ground or whole cumin seeds, ground or whole coriander seeds, turmeric, cinnamon, crushed saffron threads, etc.)
• 3 cloves garlic, smashed
• 3 one-inch piece lemon or orange zest

Stir until the salt and sugar (if using) dissolve. 

At this point, you can choose to brine your cauliflower in the refrigerator or poach it quickly in the brining liquid. To get ahead on your meal prep, opt for brining — you’ll make the brine ahead and leave the cauliflower to soak for up to 24 hours. If you prefer to do your meal prep day-of or if you forgot to brine the cauliflower ahead of time, opt for poaching. Either way, the end result will be a flavorful head of cauliflower.

If you choose to poach the cauliflower, drop it right into the warm brine as soon as the salt has dissolved and gently simmer until a knife inserted into the middle meets just a little resistance, 12 to 15 minutes. Flip the cauliflower over halfway through the cook time if it’s not fully submerged. Use a spider or other strainer to carefully lift the cauliflower from the pot and place it on a cooling rack or large colander set inside a large baking sheet. Let it drip dry for at least 10 minutes.

If you’re brining your cauliflower, remove the pot from the heat after stirring to dissolve the seasonings, and let the liquid cool for a few minutes. Pop your cauliflower in and let the mixture cool to room temperature before sliding the pot into the fridge. If you have a very large pot, you might need to transfer the cauliflower and brine to a container that fits in the fridge. Brine for at least 8 hours and up to 24 hours. As with the poaching method, if the cauliflower isn’t fully submerged in the brine, flip it over halfway through the brining time. Let it drip dry for at least 10 minutes before roasting. 

While the cauliflower is dripping dry, arrange a rack in the middle of the oven and preheat to 400℉. Once the cauliflower has dripped dry, rub or brush the exterior generously with olive oil (you’ll need a few tablespoons). 

Roast the cauliflower until it is evenly browned and crispy on the outside and tender throughout. Brush the cauliflower with olive oil about every half hour while it’s roasting (in a pinch, you can just brush it once during cooking). A poached cauliflower takes at least 45 minutes and up to 1 hour and 15 minutes to cook. A brined one takes a bit longer: at least 1 hour and 15 minutes and up to 2 hours. You’ll know the cauliflower is done when a knife inserted into the center meets little to no resistance. If the cauliflower browns before it’s tender, tent it with foil and continue cooking.  

For a showstopping vegetarian meal, serve the cauliflower over a bed of warm smashed and seasoned chickpeas, cooked lentils, warm quinoa tossed with lemon and fresh herbs, or a simple salad. For even more flavor, serve the veggie with your favorite sauce, like homemade pesto or this simple lemon-tahini sauce.

• Whole Roasted Cauliflower with Butter and Herbs
• Whole Roasted Jerk Cauliflower