Whole Roasted Cauliflower With Butter Sauce

Whole Roasted Cauliflower With Butter Sauce

Ingredients:

• 1 head of cauliflower, leaves removed
• A handful of fresh thyme
• 2 bay leaves
• 4 cups (1 liter) vegetable or chicken stock (adjust based on cauliflower size)
• 1/3 cup (70g) melted butter
• Freshly cracked pepper, to taste

Instructions:

1. Preheat the Oven:
   • Begin by preheating your oven to 375°F (190°C) to ensure even roasting of the cauliflower.
2. Prepare the Cauliflower:
   • Remove the leaves from the cauliflower head and trim the stem to allow the cauliflower to sit flat in a baking dish or skillet. Rinse the cauliflower under cold water.
3. Season the Cauliflower:
   • Place the cauliflower in a pot or deep baking dish. Scatter the fresh thyme and bay leaves around it. Carefully pour the stock over the cauliflower, ensuring it’s partially submerged based on its size and the pot.
4. Roast the Cauliflower:
   • Transfer the pot or baking dish to the oven. Roast the cauliflower for 1-1.5 hours until tender inside and crispy outside. Occasionally baste with the stock to keep it moist and flavorful.
5. Prepare the Butter Sauce:
   • While the cauliflower roasts, melt the butter in a small saucepan. Keep it warm until the cauliflower is ready.
6. Finish with Butter Sauce:
   • Once the cauliflower is perfectly roasted, remove it from the oven and transfer to a serving dish. Pour the melted butter over the cauliflower, ensuring even coating. Season generously with freshly cracked pepper.
7. Serve:
   • Garnish with additional fresh thyme if desired. Serve the whole roasted cauliflower immediately, cutting it into wedges or florets at the table. Enjoy!