This is delicious! When you shop for this recipe, get TWO heads of cauliflower. I saved the liquid from making the first one (refrigerated it, of course) and cooked the second one a couple nights later. (I confess, I didn't want to pour another half-bottle of wine into a pot instead of into me.) Also, leave the cauliflower in the oven until the dark parts are practically charred. So delicious. And there is enough cheese to put on bagels or other veggies.