1 head of cauliflower, whole, with stem trimmed and leaves removed
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup salt
3 tablespoons fresh squeezed lemon juice
1 tablespoon crushed red pepper
1 bay leaf
Coarse salt for serving
Bring wine, oil, salt, lemon juice, red pepper flakes, bay leaf and 8 cups of water to a boil in a large pot. Carefully lower cauliflower into pot, reduce heat to medium and simmer, turning occasionally for 20 minutes. Transfer cauliflower to a roasting pan. Roast, turning throughout until brown all over for 30 to 40 minutes.
Transfer cauliflower to a plate and sprinkle with coarse salt.