Whole Roasted Cauliflower

Ready to learn how to roast a whole cauliflower head?! This whole roasted cauliflower recipe is a show-stopper, whether you’re a meat eater and having it as a side dish, or it’s the main course of a vegetarian meal. While it makes a stunning addition to a Christmas or Thanksgiving menu, whole cauliflower recipes are also easy enough to enjoy any night of the week.

This one is drizzled with a garlic parmesan sauce, perfectly cooked, and sliced into circles or wedges for serving. If you want florets instead of roasting a cauliflower head whole, try my roasted cauliflower recipe instead, or broccoli and cauliflower florets together.

Ingredients

1 head of cauliflower
fresh thyme
2 bay leaves
4 cups (1 liter) vegetable or chicken broth, more or less, depending on the size of the broccoli
1/3 cup (70 g) melted butter
fresh bell pepper

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How To Make Whole Roasted Cauliflower

1. Preheat the oven to 400°F (200°C). Case bottom cauliflower also removing all let also stem, but wiithout breaking. Rinsing it easy and leave it to dried .2. Put whole cauliflower in a saucepan and cover with stock, add fresh thyme and bay leaf. Bring the mixture to a boil and simmer for 12 minutes.3. Drain the head of cauliflower and transfer it to a cast iron skillet or any ovenproof skillet. Drizzle some of the cooking broth over the cauliflower, then sprinkle with the melted butter. Spread with freshly thyme also pepper.4. Roasted in oven for 10-15 min, Depend on size of cauliflower, Tp golden. Soak in cooking juice from time to time. Check it with a knife, if it slips easily, it’s cooked through. 5. Removing from oven and sprinkle with freshly thyme. Cutting into slices and serve with an extra drizzle of the butter’s cooking juices