Cauliflower au Vin

Ingredients

• 2 cups vegetable stock
• 1/2 cup dried porcini mushrooms (about ½ ounce)
• 1 large cauliflower head
• 6 tablespoons extra-virgin olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 3 tablespoons unsalted (or plant-based) butter
• 8 ounces cremini mushrooms, sliced
• 3 large shallots, thinly sliced
• 2 medium carrots, cut into ¼-inch rounds
• 1/2 teaspoon freshly ground black pepper
• 4 garlic cloves, minced or finely grated
• 2 tablespoons tomato paste
• 1 tablespoon low-sodium soy sauce or tamari
• 2 teaspoons fresh thyme leaves
• 2 dried bay leaves
• 1 fresh rosemary sprig
• 1 1/2 tablespoons all-purpose flour
• 1 cup dry red wine, such as Burgundy or Côtes du Rhône
• 1/4 cup cognac or brandy
• Light or dark brown sugar, to taste (optional)
• 1/4 cup fresh parsley, roughly chopped
• Mashed potatoes, buttered egg noodles, or crusty bread (for serving)

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