I N G R E D I E N T S
1 medium head cauliflower
1/4 cup olive oil
2 bay leaves
1 teaspoon red chili flake
1 tablespoon butter
1/4 cup dry white wine (optional)
kosher salt
1 cup vegan sour cream
1/2 cup finely chopped tender herb (parsley, cilantro, dill, or a combo), packed
2 lemons
1/4 cup roasted walnuts, chopped
Flaky sea salt for serving
W H A T T O D O
Preheat oven to 400°.
Trim leaves and excess core if protruding from cauliflower. Add to a large stock pot.
To the stockpot, add olive oil, bay leaves, chili flake, butter, 2 five-finger pinches of salt, wine, and enough water to barely cover the cauliflower.
Set pot on high. Once boiling, reduce down to low, turning cauliflower about every 8-10 minutes until just tender, roughly 20 minutes.
Using large tongs, a pair of slotted spoons, or a combo of whatever kitchen utensils can do the job, remove cauliflower from water and place on a rimmed baking sheet.
Bake cauliflower until deeply golden all over, about 30 minutes. Remove from oven to cool slightly.
Meanwhile, mix sour cream with herbs and juice of 1 lemon. Season with salt.
When you’re ready to serve, place a large spoonful of sour cream mixture in the center of a platter. Use the back of your spoon to swoosh it around the plate. Place cauliflower on top of sour cream swoosh. Top with walnuts, squeeze of lemon juice, and flaky salt.