If you’re seeking a vegetarian dish that commands attention and delights the palate, our Whole Roasted Cauliflower with Butter Sauce is the perfect choice. This recipe transforms a simple cauliflower into a stunning, flavorful centerpiece that promises to impress both visually and taste-wise. The key to this dish lies in its simplicity and the harmony between the buttery sauce and the natural nuttiness of the cauliflower. Easy enough for novice cooks but sophisticated enough for special occasions, this recipe is a must-try for anyone looking to elevate their culinary repertoire.
Ingredients:
- 1 large head of cauliflower
- A handful of fresh thyme sprigs
- 2 bay leaves
- 4 cups (1 liter) vegetable or chicken stock (adjust as needed for size)
- 1/3 cup (70 grams) melted butter
- Freshly cracked black pepper to taste
Instructions:
- Preparation: Begin by preheating your oven to 400°F (200°C). Carefully trim the base of the cauliflower, removing any excess leaves and the stem while ensuring the head stays intact. Rinse the cauliflower under cold water and pat it dry with a clean towel.
- Blanching: Place the whole cauliflower in a large pot and cover it with your choice of vegetable or chicken stock. Toss in a few sprigs of fresh thyme and the bay leaves. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for approximately 12 minutes. This step ensures that the cauliflower cooks evenly and absorbs the flavors of the broth.
- Roasting Preparation: Once blanched, drain the cauliflower well and transfer it to a cast iron skillet or any ovenproof dish. Pour a small amount of the cooking stock over the cauliflower to keep it moist. Generously drizzle the melted butter over the cauliflower, making sure it’s well-coated. Sprinkle with additional fresh thyme and a generous amount of freshly cracked black pepper to taste.
