Whole Roasted Cauliflower

A yummy way to eat this healthy veg!

 

1 head of cauliflower

Fresh thyme

2 bay leaves

4 cups (1l) vegetable or chicken stock, depending on the size of the cauliflower

1/3 cup  melted butter

Fresh cracked pepper

 

Set the oven to 400 degrees. Remove the cauliflower's bottom and eliminate all of the leaves and stem without breaking them apart. Wash it quickly and pat it dry. Cover the cauliflower with stock and season with fresh thyme and bay leaf. Bring to a boil and reduce to low heat for 12 minutes. Remove the cauliflower head and place it in a cast iron pan or any oven-safe pan. Pour some of the cooking stock over the cauliflower, then top with melted butter. Season with fresh thyme and pepper to taste.

According to the size of your cauliflower, roast for 10-15 minutes, or until golden. Periodically baste with cooking juice. Check with a knife; if it easily slides in, it's done. Broil for an additional 2 minutes if you want more color, but keep a watch on it so it doesn't begin to burn. Take out from oven and top with fresh thyme. Serve with an additional drizzle of the buttery cooking juices.