Cauliflower 'Steak' with Olive Pistou | Rouxbe Online Culinary School

Ingredients

• 1 head cauliflower, leaves and stem trimmed*
• 2 1/2 cups vegetable stock
• 1/2 cup dry white wine
• 2 tbsp extra virgin olive oil
• 4 garlic cloves, peeled and smashed
• 1 lemon, juiced
• 2 bay leaves
• 1/2 tsp sea salt (or to taste, depending on the saltiness of your stock)