Whole Roasted Cauliflower

A whole head of cauliflower is poached in vegetable stock with thyme and bay, then finished in the oven with melted butter. Cut it into wedges and spoon over the pan juices.

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Keep the head intact

Trim the stalk while leaving enough core to hold the florets together. Lift the hot cauliflower with sturdy utensils, drain it well, and check near the core for tenderness after roasting.

Whole Roasted Cauliflower

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A whole cauliflower simmered with thyme and bay, then roasted with melted butter and a little cooking stock.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean, Middle Eastern
Ingredients Instructions Notes

Ingredients
  

  •  
    1 Head Cauliflower medium, with compact florets
  •  
    Fresh thyme a few sprigs for poaching, plus leaves for finishing, to taste
  • 2 Bay Leaf
  •  
    4 Cups Vegetable Stock about 4 cups, or enough to cover the cauliflower in a snug pot
  • ⅓ Cup Butter melted
  •  
    Cracked Pepper freshly cracked, to taste

Instructions
 

  1. Heat the oven to 400°F (200°C). Remove the leaves and trim the stalk so the cauliflower sits level, keeping enough central core intact to hold the florets together. Rinse well.
  2. Set the cauliflower in a pot that fits it snugly. Add the vegetable stock, using enough to cover the head, and add the thyme sprigs and both bay leaves. Bring to a boil, then reduce to a gentle simmer for about 12 minutes. The head should be partly tender and still hold together.
  3. Carefully lift the cauliflower using two large slotted spoons or a sturdy spider and drain well. Reserve a little cooking stock; remove and discard the bay leaves and thyme stems. Transfer the head to an oven-safe skillet. Spoon a few tablespoons of stock around it and pour the melted butter over the top. Add thyme leaves and cracked pepper.
  4. Roast about 15–20 minutes, basting once with the buttery pan juices. Check the thickest part near the core with a small knife: it should slide in easily. Continue roasting as needed for a larger head. For extra color, use a broiler-safe metal pan and broil briefly, watching constantly.
  5. Transfer carefully to a serving plate or serve from the skillet. Cut into four wedges and spoon the buttery pan juices over them.

Notes

The original cauliflower, two bay leaves, stock, butter, and four-serving yield are retained. The stock amount depends on head and pot size; use a snug pot and enough liquid to cover. Timing includes an allowance for bringing the stock to a boil and varies by size; use the knife-tender test. No nutrition calculation is supplied.

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Adapted from Christina Cherrier at Eatwell101.

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