Cauliflower Confit

  • 1 medium head cauliflower
  • juice of 1 lemon
  • ½ onion, chopped
  • 1-2 cloves garlic, minced
  • 2 sprigs thyme
  • salt & pepper
  • 8 oz white wine
  • 1 ½ cup olive oil

Cut cauliflower into equal sized florets.  Blanch florets in salted water for 30 seconds to 1 minute.  Drain cauliflower and refresh in a bowl of ice water until cold.  In a sauce pan bring wine and chopped onion to a slow boil until reduced by 1/3.  Meanwhile, in another pan, gently warm olive oil, garlic and thyme.  Watch the temperature closely, you want infuse the oil with the flavor of garlic and thyme without cooking either one.  When wine has reduced, add the olive oil (straining out garlic & thyme) and remove from heat.  When this mixture has cooled to approx. 100 degrees, combine with refreshed cauliflower, season with salt and pepper, add lemon juice then refrigerate.  Allow to marinate in refrigerator for two to three days before serving.  This will last for two to three weeks in the refrigerator.  It can be served alone as an appetizer or be added to any fresh green salad.