Whole Roasted Cauliflower With Butter Sauce

This is a great method. I melted the butter in a microwave-safe bowl with about a teaspoon of olive oil and a little minced garlic.

Ingredients:


1 head of cauliflower

Fresh thyme

2 bay leaves

4 cups (1l) vegetable or chicken stock, more or less, depending on the size of the cauliflower

1/3 cup (70)g melted butter

Fresh cracked pepper

Instructions:


Step 1: To make the whole roasted cauliflower recipe with butter Sauce.

Preheat your oven to 400ºF (200°C). Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.

Step 2: Place the whole cauliflower in a pot and cover with stock, add fresh thyme, and bay leaf. Bring to a boil and simmer for 12 minutes.

Step 3: Drain and transfer the cauliflower head in a cast-iron skillet or any oven-proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top.

Sprinkle with fresh thyme and pepper.

Step 4: Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time.

Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.

Step 5: Remove roasted cauliflower from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices.

Note: For a smokey non-vegetarian version, add crumbled bacon on top of the roasted cauliflower.
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