Whole Roasted Cauliflower with Butter Sauce
Ingredients:
- 1 head of cauliflower
- Fresh thyme
- 2 bay leaves
- 4 cups (1l) vegetable or chicken stock (adjust amount based on cauliflower size)
- 1/3 cup (70g) melted butter
- Freshly cracked pepper
Preparation:
- Prepare Cauliflower: Preheat your oven to 400ºF (200°C). Trim the bottom of the cauliflower, removing leaves and the stem without breaking it apart. Rinse quickly and pat dry.
- Simmer Cauliflower: Place the whole cauliflower in a pot and cover with stock. Add fresh thyme and bay leaf. Bring to a boil, then simmer for 12 minutes.
- Transfer to Skillet: Drain cauliflower and transfer to a cast-iron skillet or ovenproof pan. Ladle a bit of the cooking stock over it, then drizzle with melted butter. Sprinkle with fresh thyme and pepper.
- Roast Cauliflower: Roast in the oven for 10-15 minutes, depending on cauliflower size, until golden. Baste with cooking juices occasionally. Test with a knife—if it slides in easily, it’s cooked. Broil for an extra 2 minutes for more color, but watch carefully to avoid burning.
- Serve: Remove from oven, sprinkle with fresh thyme, slice, and serve with an extra drizzle of the buttery cooking juices.
Enjoy your flavorful and beautifully roasted cauliflower! ♥️