In my childhood, cauliflower was a rare guest at our family table. I knew of its existence, but it never made it into our meals. However, over the past decade, I have broadened my culinary horizons, embracing a variety of wholesome foods. Currently, we’re even following a Whole30 diet. This whole roasted cauliflower recipe is not only incredibly delicious but also an easy addition to your family dinners or gatherings with friends. Additionally, you can prepare it in an instant pot and then brown it in the oven for a few minutes.

Ingredients

• 1 head of cauliflower
• Fresh thyme
• 2 bay leaves
• 4 cups (1 liter) vegetable or chicken stock (adjust according to the size of the cauliflower)
• 1/3 cup (70 grams) melted butter
• Fresh cracked pepper

Preparation

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). Trim the bottom of the cauliflower, removing all the leaves and the stem without breaking the head apart. Rinse it briefly and pat it dry.
2. Cook the Cauliflower: Place the whole cauliflower in a pot and cover it with stock. Add fresh thyme and bay leaves. Bring to a boil and simmer for 12 minutes.
3. Prepare for Roasting: Drain the cauliflower and transfer it to a cast iron skillet or any oven-proof pan. Ladle a bit of the cooking stock over the cauliflower, then drizzle it with melted butter. Sprinkle with fresh thyme and cracked pepper.
4. Roast in the Oven: Roast the cauliflower in the oven for 10-15 minutes, depending on its size, until it turns golden. Baste it occasionally with the cooking juices. Check for doneness by inserting a knife; if it slides in easily, the cauliflower is cooked. For a deeper color, broil for an additional 2 minutes, but be vigilant to prevent burning.
5. Serve: Remove the cauliflower from the oven and sprinkle with fresh thyme. Slice and serve with an extra drizzle of the buttery cooking juices.