Roasted Spicy Cauliflower

1. Serves 5 to 6

2½ cups dry white wine
⅓ cup olive oil
¼ cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head cauliflower, leaves removed

1. Preheat oven to 475°.
2. ​Bring 8 cups of water to a boil in a large pot. Add the wine, oil kosher salt, juice, butter, red pepper flakes, sugar and bay leaf, stir and return to a boil.
3. Add the whole cauliflower head, return to a boil and immediately reduce to a simmer.
4. ​Simmer for about 15 to 20 minutes, rotating the head in the pot, until a skewer or knife can be easily inserted into the center.
5. Transfer the head to a colander and drain well. Then place the cauliflower head into a rimmed baking dish.
6. ​Place the dish into the oven for 30 to 40 minutes, rotating it in the oven at the halfway mark, until golden brown.
7. Transfer the whole head to a serving dish. Cut the head into 1 to 1½ inch slabs and serve.