INGREDIENTS
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1 quart vegetable stock
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8 cups water
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1/4 cup olive oil
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3 Tablespoons salt
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3 Tablespoons lemon juice
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2 Tablespoons butter
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1 Tablespoon granulated sugar
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1/2 teaspoon cumin
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2 bay leaves
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1 large head cauliflower, leaves and half of stem removed
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Lemon Thyme Vinaigrette
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2 Tablespoons lemon juice
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2 Tablespoons olive oil
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1 Tablespoons fresh thyme
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1/4 teaspoon salt