Choufleur à la Grecque

• about 450 g/ 1 lb cauliflower
• salt and pepper
• 300

Cut off the stem from the cauliflower and trim the head into florets. Blanch these in rapidly boiling salted water for 2 minutes, refresh in cold water and reserve.

Put the wine in a pan with the bay leaf, thyme, celery leaves, black peppercorns and cumin seeds. Bring to the boil and reduce at a fast boil by two-thirds.

Pass through a sieve into a frying pan. Add the lemon juice