How To Make Roasted Cauliflower?
Although it might sound simple, this recipe threw me for a loop. I roasted 7 cauliflower heads before I got it right! But it was totally worth the effort in the end.
The entire roasted cauliflower game has a couple of tricks about it. Enable me to show you how!
Cauliflower wood cutting board and homemade Shawarma seasoning
This recipe is quick and needs just a few ingredients and basic preparation methods!
Haven’t you noticed all the roasted cauliflower on the restaurant menu yet? Trust me: eventually, you will. This visually striking cauliflower preparation is common with chefs for a variety of reasons: it is budget-friendly, ridiculously easy to produce, and sure to please guests either as a centerpiece or side. Gorgeously crusted on the outside, tender on the inside. It will be dug even by your vegetarian mates!
Whole roasted cauliflower is a tasty side dish, Whole30-friendly, keto, and vegan!
A medium head of cauliflower, you can use the largest one If you’re more than 6 persons.
4 Cups. Of chicken/vegetable stock, and depending on the size of the cauliflower you can use more or less.
70 gr.Of melted butter.
2 bay leaves.
Fresh cracked pepper.
I preheated the oven to 200 °C = 400 ° F. I trimmed the cauliflower bottom and cut, but without breaking apart, both the leaves and the stem. I offered it a fast rinse and dry with a pat.
I put the entire cauliflower in a pot and added fresh thyme and bay leaf to cover with stock, and I brought to a boil and let for 12 minutes to cook.
In a cast-iron skillet or another oven-proof plate, I drained and transferred the cauliflower leaf.
I ladle over the cauliflower with a little of the cooking supply and then I drizzled it on top of melted butter. And I sprinkled the fresh thyme and cracked pepper.
I roasted in the oven for 15 minutes until it is golden, depending on the size of the cauliflower.
I baste it from time to time with cooking juice. Sometimes it was slipped in quickly, I checked it with a knife, till it was fried.
I removed and sprinkled it with fresh thyme from the oven. I cut the roasted cauliflower, then I served it with the buttery cooking juices with an optional drizzle.