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Food traditionnel

Whole Roasted Cauliflower

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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


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.

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.

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.

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.

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

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