Brining cauliflower is an innovative way to prepare it, much like how you would brine a turkey to enhance its flavor and moisture. It's a technique that brings out the vegetable’s best qualities.

Vegetarians often miss out on the visually striking centerpiece of a feast that meat-eaters enjoy—a large, whole bird. After all, when it comes to a meal centered around a majestic, once-living dinosaur, it’s easy for vegetarians to feel sidelined.

There are many delicious dishes to serve plant-based guests, but one of my top choices is a whole roasted cauliflower. When cauliflower is given the chance to shine on its own—without being forced into pretending to be something it’s not (like pizza crust)—it can truly be amazing. Roasting brings out incredible flavor, but to really make your cauliflower stand out, brining it, just like you would a turkey, is a game-changer.

This method, which I discovered while browsing my life coach’s new cookbook, makes perfect sense. In the words of Matty Matheson (my life coach), 'if you season just the outside, nothing on the inside will have flavor.' Matty uses a simple 10 percent salt brine, but I decided to add a few extra ingredients—like saffron, garlic, and Meyer lemon zest—to elevate the dish. The brine not only infuses flavor but also adds moisture, helping the cauliflower soften as it cooks.

• 1 whole cauliflower, leaves removed

• 1 liter of water

• 100 grams of kosher salt

• 2 tablespoons of sugar

• 1 teaspoon granulated garlic

• 1 teaspoon whole peppercorns

• 1/2 teaspoon saffron threads, crushed

• The zest of 1 Meyer lemon, in strips

• 2 tablespoons of olive oil, with extra for brushing during cooking

In a saucepan, combine water, salt, and sugar, heating until dissolved. Once the solutes are fully dissolved, remove from heat, stir in the remaining ingredients, and let the mixture steep until it cools to room temperature. Place the cauliflower in a bowl, freezer bag, or other appropriate container, pour the brine over the cauliflower until it's fully submerged, cover (if using an open container), and refrigerate overnight (or for eight hours during the day).

Preheat your oven to 375℉. Take the cauliflower out of the brine and let it rest upside down on paper towels for a few minutes to drain. Flip it over, drain again briefly, and then flip once more, adding one tablespoon of oil to the stems. Swirl the cauliflower to evenly distribute the oil. Place the cauliflower stem-side down in a cast-iron pan (or a similar roasting dish), then brush the flower side with the remaining tablespoon of oil, ensuring it’s well coated. (No need to add more salt—it’s already well-seasoned.)

Place the cauliflower in the oven (and don't forget to toss in a head of garlic while you're at it). Brush it with more olive oil every half hour until a knife easily pierces the cauliflower, which will take around an hour and a half to two hours, depending on its size. If you're using a convection oven, it will brown quickly, so you might need to cover it with foil halfway through. In a non-convection oven, it may not brown as much, and you might want to broil it for a few minutes to achieve the desired color. After cooling for a few minutes, sprinkle citrus zest and flaky salt over it before slicing into planks and spreading with roasted garlic. Serve it with gravy, whipped goat cheese, or a herby pesto.