How To Make Cauliflower Whole Roasted With Butter Sauce
Ingredients Cauliflower Whole Roasted With Butter Sauce
1 cauliflower head.
new thyme.
1 bay leaf, 2.
Depending on the size of the cauliflower, use more or less than 4 cups (1 liter) of vegetable or chicken stock.
33 grams of melted butter.
fresh pepper, cracked.
Methods To Cauliflower Whole Roasted With Butter Sauce
Turn on the oven to 400 °F (200 °C). Trim the cauliflower’s bottom and carefully separate the stalk and all of the leaves. Rinse it off quickly, then pat it dry.
Add fresh thyme, bay leaf, and stock to a saucepan with the entire cauliflower. Once it has boiled, let it simmer for 12 minutes.
Cauliflower head should be drained and placed in a cast-iron skillet or other oven-safe pan. Pour a small amount of the simmering liquid over the cauliflower and then top with melted butter. Pepper and fresh thyme should be added.
Depending on the size of your cauliflower, roast in the oven for 10-15 minutes, or until brown. periodically baste with cooking liquid. If the knife glides in easily, the food is cooked. If you want to give it a little more color, you may broil it for an additional 2 minutes, but keep an eye on it to prevent burning.
Fresh thyme should be added after taking out of the oven. Slice the meat, add a drizzle of the buttery cooking juices, and serve.
