Pizza Joint Worthy Side: Roasted Wine-Braised Cauliflower


roasted cauliflower

It’s unbelievable how many pizza joints have opened up in LA recently. Each one with a different tagline: cooking pizza in the “imported Stefano Ferrara oven” or serving “customized pizza in 8 minutes” or making “fresh dough when the customer arrives.” This marketing ploy, as ridiculous as it sounds, worked on me and sent me on a never ending hunt for the best pizza in town.

It was my second time visiting Wildcraft Pizza in Culver City. They make a very good Neopolitan-style pizza, with a chewy sourdough crust, (probably a little more burnt than necessary though), flavorful toppings, and an out-of-this-world brussels sprouts salad (in the picture below).


wildcraft pizzaThe most comparable pizza to Wildcraft that I can think of would be Mother Dough in Loz Feliz. Mother Dough wins, with the perfect dough, texture and delicious toppings. The pizza joint trend is really not about the pizza. It’s about the atmosphere. The venue usually feels easy, casual, with a touch of trendiness. It’s about the sides too. The appetizers and side dishes are oftentimes unexpected hidden gems.

roasted cauliflower 2

This whole roasted purple cauliflower I made seemed like an appropriate pizza place side dish. Shareable. Light. But still addictingly flavorful.

Roasted Wine-Braised Cauliflower


  • 2 1/2 cups dry white wine
  • 1/3 cup extra virgin olive oil and more for drizzling
  • 1/4 cup kosher salt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon sugar
  • 1 bay leaf
  • 1 head of cauliflower (purple, if available), rinsed, leaves removed, but kept whole otherwise
  • Sea salt, for sprinkling


  1. Preheat oven to 475F.
  2. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Very gently, lower cauliflower into the pot with florets faced down (stem facing up). Reduce heat to low.
  3. Simmer for 15-20 minutes.
  4. Using 2 slotted spoons or a mesh spider, gently transfer cauliflower to a rimmed baking sheet, draining well, with florets and cauliflower head facing up. Roast, rotating sheet halfway through, until brown all over, about 35 minutes.
  5. Drizzle some olive oil and sprinkle sea salt on the cauliflower and serve immediately.

Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload the CAPTCHA.