Garlic Roasted Cauliflower with Romesco Sauce

Cauliflower's never been a favorite of mine. I don't particularly dislike it, it just has so little flavor on it's own. It's rarely worth the effort. But I'm always looking for ways to increase my vegetable repertoire. When it's got the appeal of a roasty-toasty browned top, and thyme and garlic...well it was worth a try. The romesco sauce is another flavor boost, and the accompanying recipe made plenty for the cauliflower (I chose a smaller head) and it'll be fine for topping other veggies or roast potatoes or toasted garlic bread...

Ingredients
1 head cauliflower
6 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
¼ C olive oil

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, combine 3 thyme sprigs, 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; discard thyme. Brush half the oil over cauliflower. Roast the whole head until browned, 30-40 minutes, brushing with oil again half way through.

Serve with Romesco Sauce.