Baked cauliflower with garlic

Ingredients:

• 1 large head of cauliflower (1-1.3 kg)
• 6 sprigs of thyme
• 6 cloves garlic (3 crushed, 3 thinly sliced)
• 2 bay leaves
• 2 tsp coriander seeds
• 2 tsp black peppercorns
• 2 stalks celery, coarsely chopped
• 1 shallot, coarsely chopped
• Zest of 1 lemon (in wide strips)
• 1 cup dry white wine
• 1/4 cup sugar
• 1/4 cup olive oil
• 2 tbsp. l. chopped parsley

Preparation:

1. Preheat oven to 230°C.
2. Trim the cauliflower: cut the stem flush with the bottom of the head. Cut a few slits into the core, which will grow into thick cauliflower stalks (leave the florets alone). Place 3 sprigs of thyme, chopped garlic, bay leaf, coriander seeds, and peppercorns in a piece of cheesecloth and tie into a bag.
3. Combine 12 cups of water, celery, shallots, lemon zest, wine, sugar, 1/3 cup of salt, and a cheesecloth bag in a large saucepan. Bring to a boil, stirring to dissolve the salt and sugar. Carefully lower the cabbage head, stem side down, into the water and cook until tender, offering slight resistance when pierced with a knife, about 15 minutes. It's okay if the top of the cabbage floats to the surface during cooking.
4. Transfer the cauliflower to a baking sheet.
   
   
   Note
   
   Always boil cauliflower before roasting, otherwise it will dry out in the oven before it gets tender.
5. Meanwhile, make the garlic butter. Combine the remaining 3 sprigs of thyme, chopped garlic, olive oil, 1/2 teaspoon of salt, and a few grinds of black pepper in a small saucepan. Cook over medium heat until the garlic begins to brown, 3-5 minutes. Discard the thyme. Brush the cauliflower with half the butter, reserving the chopped garlic.
6. Roast the cauliflower for 30 to 40 minutes, brushing with the remaining garlic oil halfway through, until golden brown and tender; set aside 1 teaspoon of the garlic oil and the chopped garlic.
7. Using a spatula, transfer the cauliflower to a cutting board or platter. Add the parsley to the reserved garlic oil and drizzle it over the cauliflower. Cut the head into wedges.