Roasted whole cauliflower


°1 head of cauliflower

°fresh thyme

°2 bay leaves

°4 cups (1 liter) vegetable or chicken broth, more or less, depending on the size of the broccoli

°1/3 cup (70 g) melted butter

°Fresh bell pepper


To make the Whole Roasted Cauliflower in Butter Sauce recipe: Preheat oven to 400°F (200°C). Trim the bottom of the cauliflower and remove all leaves and stem, but without breaking. Rinse it & leave it to dry.

Putting whole cauliflower in saucepan also covering with stock, adding fresh thyme and bay leaf. Bring the mix to a boil and simmer for 12 mn.

Drain the head of cauliflower and transfer it to a cast iron skillet or any ovenproof bowl. Drizzle some of cooking broth on cauliflower, then sprinkling with the butter. Sprinkling with fresh thyme also pepper.

Roast in the oven for 10-15 minutes, depending on the size of the cauliflower, until golden. Soak in cook juice from time to time. Check it with knife, if it slips , it’s cooked through. You can grill for an additional 2 minutes if you want to give it more color, but keep an eye on it so it doesn’t burn.

Remove the roasted cauliflower from the oven and sprinkle with fresh thyme. Cut the roasted cauliflower into strips, and serve with an extra drizzle of the buttery cooking juices


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