Whole Roasted Cauliflower With Butter Sauce

INGREDIENTS:

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

INSTRUCTIONS:

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 …