Whole Roasted Cauliflower With Butter Sauce


“Whole Roasted Cauliflower with Butter Sauce” is a sumptuous and visually stunning dish that transforms the humble cauliflower into a culinary masterpiece. Imagine a whole cauliflower, carefully trimmed of its outer leaves, becoming the centerpiece of this creation. The cauliflower is meticulously prepared, ensuring that it cooks evenly and retains its shape and natural beauty.

Envision the cauliflower, once pale and unassuming, slowly roasting to a golden-brown hue, its florets crisping up, developing rich and nutty flavors. The transformation in the oven is a spectacle, with the cauliflower emerging as a bronzed, majestic crown, its texture both tender and slightly crunchy.

The butter sauce is a key player in this dish, adding layers of flavor and luxury. It’s crafted with a blend of rich, creamy butter, subtly infused with aromatic herbs and spices. The sauce is gently simmered, allowing the flavors to meld, creating a velvety, smooth concoction that’s both comforting and sophisticated.

When the sauce meets the roasted cauliflower, it’s a moment of culinary alchemy. The butter cascades over the cauliflower’s curves and crevices, seeping into the florets, and enveloping it in a luscious, glossy coat. The sauce not only complements the nuttiness of the cauliflower but elevates it, making every bite a harmonious blend of textures and flavors.

Serving this dish is a visual feast in itself. The whole roasted cauliflower, drenched in the shimmering butter sauce, is placed at the center of the table, commanding attention. It’s a dish that celebrates simplicity and luxury, a testament to how a single vegetable can be transformed into a star entrée. This dish is not just food; it’s an experience, a celebration of flavors, textures, and the art of cooking.


1 head of cauliflower
Fresh thyme
2 bay leaves
4 cups (1l) vegetable or chicken stock, more or less, depending on the size of the cauliflower
1/3 cup (70)g melted butter
Fresh cracked pepper


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 !

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