Whole Roasted Cauliflower

Whole Roasted Cauliflower

Ingredients:

• 1 head of cauliflower
• Fresh thyme
• 2 bay leaves
• 4 cups (1 liter) vegetable or chicken stock (adjust quantity as needed based on cauliflower size)
• 1/3 cup (70g) melted butter
• Freshly cracked pepper

Instructions:

1. 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.
2. Place the whole cauliflower in a pot and cover it with stock. Add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.
3. Drain and transfer the cauliflower to a cast-iron skillet or an oven-proof pan. Spoon some of the cooking stock over the cauliflower and drizzle melted butter on top. Sprinkle with fresh thyme and cracked pepper.

1. Roast in the oven for 10-15 minutes, depending on cauliflower size, until it turns golden. Occasionally baste the cauliflower with the cooking juices. Use a knife to check for tenderness. If the knife easily slides in, it’s done. If desired, broil for an additional 2 minutes to add more color, ensuring it doesn’t burn.
2. Remove the roasted cauliflower from the oven, sprinkle with fresh thyme, slice, and serve with an extra drizzle of the buttery cooking juices.

Enjoy your flavorful Whole Roasted Cauliflower!