Instructions
Preheat the oven to 400 degrees.
Line a cookie sheet with parchment paper.
Remove the green leaves at the bottom of the cauliflower and trim most of the fibrous stem attached to the head.
Rinse the cauliflower and set it aside.
Pour the wine and 8 cups of water into a soup pot.
Add the lemon slices, salt, peppercorns, parsley and onion and bring the liquid to a boil over high heat.
Reduce the heat and simmer the liquid for .
Add the cauliflower head side down and cook, turning the head occasionally, for or until barely tender.
Remove the cauliflower using a large strainer, let drain and place on the cookie sheet.
Mix the olive oil, mustard, garlic powder and cayenne pepper and brush onto the surface of the cauliflower.
Roast for or until tender and crispy.
Sprinkle a film of breadcrumbs on top during the last if desired.
Makes 4 servings