Ingredients:
°1 cauliflower head
°Fresh Thyme
°2 laurel leaves
°4 cups (1 liter) of vegetable or chicken stock, more or less, depending on the size of the cauliflower
°1/3 cup (70) g butter dissolved
°Cracked fresh pepper
*Preparation:
To prepare the whole roasted cauliflower recipe with butter sauce: preheat the oven to 400oF (200 ° C). Trim the bottom of the cauliflower and remove all leaves and leg, but without disintegration. Give it a quick rinse and pat dry.
Place the whole cauliflower in a bowl, cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.
Drain the cauliflower head and transfer in a cast iron frying pan or any oven-resistant frying pan. Place a little cooking stock over the cauliflower and then sprinkle with melted butter. Sprinkle with thyme and fresh pepper.
Grill in the oven for 10-15 minutes, depending on the size of the cauliflower, until golden. Basti with cooking juice from time to time. Check the knife, if it slips easily, it will be cooked. You can barbecue for an extra 2 minutes if you want to give it a little more color, but keep an eye on it so it doesn't burn.
Remove the roasted cauliflower from the oven and sprinkle with fresh thyme. Slice the roasted cauliflower and serve with an additional spray of buttered cooking juices.
Enjoy !
.jpg)
