Preparation
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 in 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.
Enjoy !
Advertisement:
Thanks for your SHARES!
Delicious potato gratin with cheese and cooked ham: a comforting recipe to savor
Slow Cooker Ravioli Lasagna Recipe
Paula Deen’s Quick Fudge Recipe
Fresh tomatoes for 2 years, without vinegar: the foolproof method to make them last that long
Vegan Savory Buns Recipe
Single Mom of Four Buys Used Car, Owner Tells Her to Look In Trunk When She Gets Home — Story of the Day
Vinegar is the Key to Whiter Whites and Softer Towels: Here’s the Right Way to Use It
If You Ever Spot This Insect, Get Rid of It Immediately!
Puff pastry cones: a treat that will delight the whole family!
