Roasted whole cauliflower


°1 head cauliflower

° fresh thyme

°2  bay leaves

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

°1/3 cup (70 g) melted butter

° fresh sweet pepper


To make 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 do not break. Rinse and pat dry.

Put the whole cauliflower in the pot, cover with the broth, and add the fresh thyme and bay leaf. Bring the mixture to a boil and let it simmer for 12 minutes.

Drain the cauliflower head and transfer to a cast iron skillet or any ovenproof dish. Drizzle some of the cooking broth over the cauliflower, then drizzle with the butter. Sprinkle with fresh thyme also pepper.

Roast in the oven for 10-15 minutes, depending on the size of the cauliflower, until golden. Soak in cooking juice from time to time. Check it with the knife, if it slips off, it's fully cooked. You can broil for an additional 2 minutes if you'd like to add more color, but watch 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 butter's cooking juices