Whole Roasted Cauliflower With Butter Sauce

Growing up, I don’t think I ever had cauliflower. Seriously. I knew it existed, but I don’t think it ever walked through our door or entered our mouths during family dinners. But in the last 10 years or so, I have been breaking out of my food box. I have been exploring and enjoying a world of real food, and now we’re even on a Whole30 journey. This is the most delicious cauliflower recipe you’ll eat, and on top of that, it’s such an easy addition to include a roasted cauliflower in your family’s dinner plan or for a dinner party with friends. I have also been told you can do it in an instant pot, and then brown it in the oven for a few minutes.

Why You’ll Love This Recipe

This whole roasted cauliflower with butter sauce is not just a feast for the eyes but also a delight for the taste buds. It’s incredibly easy to make, requires minimal ingredients, and is a healthy addition to any meal. The combination of tender cauliflower with a rich, buttery sauce is simply irresistible. Plus, it’s a great option for those following a Whole30 diet or looking to add more vegetables to their plate.

Kitchen Equipment You’ll Need

• Large pot
• Cast iron skillet or oven-proof pan
• Oven
• Knife

Ingredients

• 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 (70g) melted butter
• Fresh cracked pepper

Step-by-Step Instructions

1. 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 to 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 from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices.

Tips for Success

• Choose a fresh, firm cauliflower for the best results.
• Ensure the cauliflower is well-cooked in the stock for maximum flavor absorption.
• Don’t skimp on the butter; it adds richness to the dish.

Additional Tips and Variations

For a cheesy twist, sprinkle some grated Parmesan over the cauliflower before roasting. You can also add a pinch of red pepper flakes for a bit of heat. If you’re short on time, try using an instant pot to cook the cauliflower before finishing it in the oven.

Nutritional Highlights (Per Serving)

• Calories: 150
• Fat: 10g
• Carbohydrates: 12g
• Protein: 4g

Frequently Asked Questions (FAQ)

Can I use a different type of stock? Yes, feel free to use chicken, vegetable, or even beef stock, depending on your preference.

How do I know if the cauliflower is cooked? The cauliflower is done when a knife easily slides into the center without resistance.

Can I make this recipe vegan? Absolutely! Substitute the butter with a vegan alternative like olive oil or vegan margarine.

Conclusion

This Whole Roasted Cauliflower with Butter Sauce is a must-try recipe that not only tastes amazing but also looks stunning on the dinner table. It’s a simple way to elevate your vegetable game and impress your family or guests. Give it a try and let us know how it turns out in the comments below. Happy cooking!