Cauiflower - Roasted Whole

By á-47

Ingredients

• 1 head cauliflower
• fresh thyme
• fresh oregano
• 2 by leaves
• 4 cups chicken broth or enough to cover cauliflower head in the pot
• 1/3 cup melted butter
• pepper
• seasoning salt (I used Badia Adobo seasoning but Paul didn't like it)

Preparation

Step 1

Preheat oven to 400 degrees
Remove bottom leaves and trim stem, but without breaking it apart.

Place the whole head in a pot and cover with stock, add fresh thyme, oregano and bay leaves. Bring to a boil and simmer for 12 minutes.

Drain and transfer the cauliflower heat to a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with most of the melted butter (saving a little for serving). Sprinkle with pepper and seasoning salt (I would suggest only seasoning half until I find the right combination that Paul likes)

Roast in the oven for 10-15 minutes, depending on the size of the cauliflower, until golden. Baste with cooking juices form time to time. Check with a knife, if it slides in easily, then it's cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn't burn.

Remove from oven. Drizzle with remaining butter. Slice and serve with the buttery cooking juices.