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- 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.
- 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.
- 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.
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- 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.
- Remove from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices.
Conclusion:
In conclusion, our Whole Roasted Cauliflower with Butter Sauce recipe is a testament to the magic of simple ingredients and expertly executed preparation. The cauliflower, once roasted to perfection, takes on a golden hue, its tender florets practically melting in your mouth. The rich and creamy butter sauce,
with hints of garlic and herbs, adds a delightful richness and depth of flavor that elevates this dish to gourmet status. Whether you serve it as a striking side dish or as the star of the show, this recipe is sure to leave a lasting impression on your taste buds and your guests. So, the next time you want to create a culinary masterpiece that’s both elegant and delicious, give our Whole Roasted Cauliflower with Butter Sauce a try, and savor the remarkable flavors and textures that this dish has to offer.
