Cheesy-Mustard Cauliflower

Cauliflower's never been a favorite of mine. I don't particularly dislike it, it just has so little flavor on it's own. But in my ongoing efforts to up my veggie intake, I've tried a couple options lately, both of them roasted. The appeal of a toasted-roasted, golden, almost-crispy-crusted top of the florets makes cauliflower at least inviting in appearance. This one, with gruyere cheese and mustard, gives cauliflower the flavor boost it so desperately (in my opinion) needs!

Ingredients
1 head cauliflower
3 sprigs of thyme
6 garlic cloves
2 bay leaves
2 tsp coriander seeds
2 tsp black peppercorns
2 stalks celery
1 shallot
zest of 1 lemon (large, wide strips is fine)
1 C dry white wine*
¼ C sugar
¼ C  + ½ tsp salt
2 T olive oil
3 T dijon mustard*
1 C shredded gruyere

* I used some homemade mustard I recently whipped up

Directions
Trim cauliflower, removing leaves and stem to level with bottom of florets. Rough chop celery and shallot. Preheat oven to 450° F.

Wrap 3 sprigs thyme, 3 cloves garlic - smashed, bay leaves, coriander and peppercorns in cheesecloth and tie to secure. (I only had ground coriander, so I added that to the water with the salt and sugar.)

In a large pot, combine celerty, shallot, lemon zest, wine, sugar, salt and cheesecloth bundle with enough water to submerge cauliflower. Bring to boil, whisking to dissolve sugar and salt. Reduce heat to simmer. Gently add cauliflower core-side down; cover, Simmer 12-15 minutes until fork tender. The top florets will be fine even if they're not submerged. Remove to baking sheet.

While cauliflower is boiling, 3 garlic cloves - thinly sliced, olive oil and ½ tsp salt in a small saucepan. Cook over medium-low heat 4-5 minutes until garlic begins to brown. Remove from heat; remove and discard garlic slices. Whisk in mustard. Brush two-thirds of the mustard mixture on cauliflower. Roast 30-40 minutes until florets are lightly browned and toasted.

Remove from oven; brush on remaining mustard; sprinkle with gruyere. Return to oven just long enough to melt cheese.