This vegetarian play on the French classic coq au vin benches the coq, or chicken, and calls in deeply caramelized cauliflower as the star player instead.
Bring the vegetable stock to a boil in a small saucepan over high heat. Turn off the heat, stir in the dried porcini, cover, and allow to sit for 15 minutes.
Heat 4 tablespoons of olive oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until almost smoking. Add the cauliflower in a single layer, gently pressing the pieces down to make sure that the cut side has contact with the hot pan. Sprinkle with ½ teaspoon of salt and cook undisturbed until deeply golden and caramelized on one side, 6 to 8 minutes. Transfer the browned wedges to a plate .
Add the garlic and cook until soft and fragrant, 30 seconds to 1 minute. Add the tomato paste, soy sauce, thyme, bay leaves, rosemary, flour, and chopped porcini. Cook, stirring frequently, until the tomato paste turns brick red, 2 to 3 minutes.
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