Growing up, cauliflower wasn’t a staple in my household. It wasn’t until I started exploring the world of real, whole foods that I discovered just how versatile and delicious this vegetable could be. Now, as part of our Whole30 journey, this Whole Roasted Cauliflower with Butter Sauce has become a family favorite. It’s not only easy to prepare but also a stunning addition to any dinner table, whether it’s a family meal or a dinner party with friends. Plus, it can be adapted for an Instant Pot and finished in the oven for a quick, crispy finish!
Ingredients:
- 1 head of cauliflower
- Fresh thyme
- 2 bay leaves
- 4 cups (1l) vegetable or chicken stock (adjust based on cauliflower size)
- 1/3 cup (70g) melted butter
- Fresh cracked pepper
Preparation:
- Preheat your oven to 400°F (200°C). Trim the bottom of the cauliflower, remove leaves and stem, rinse, and pat dry.
- Place the whole cauliflower in a pot, cover with stock, add fresh thyme and bay leaves. Bring to a boil and simmer for 12 minutes.
- Drain the cauliflower and transfer it to a cast-iron skillet or oven-proof pan. Ladle a little cooking stock over it, then drizzle with melted butter. Sprinkle with fresh thyme and pepper.
- Roast in the oven for 10-15 minutes, basting occasionally with cooking juices, until golden. Check with a knife—if it slides in easily, it’s done. For extra color, broil for 2 minutes, watching closely to avoid burning.
- Remove from the oven, sprinkle with fresh thyme, slice, and serve with an extra drizzle of buttery cooking juices.
Enjoy this flavorful, Whole30-approved dish that’s sure to impress!
