• Katherine Arthurs

Garlic Butter Whole Roasted Cauliflower

I mean doesn't this look fancy??!! I love the char on top + the buttery center. Such a cool presentation for a family style dinner. Slice through it from the top, quarter it up and eat hot.

A wine boil with bay leaves for 12 minutes then off to the oven. It's really a simple way to cook cauliflower - plus no chopping it up, so little to NO mess.

The garlic butter + oil is simple and easy to drizzle on top - I almost doubled the recipe, because WHY THE HECK NOT. Add some sea salt to the top + finish with a quick broil, if you like it more toasted.

Any cauliflower fans out there?

Garlic Butter Whole Roasted Cauliflower

2 cups white wine

2 bay leaves

6 cups water

1/2 teaspoon sea salt

1 whole organic cauliflower, trimmed of leaves, but left whole

Garlic Butter

3 tablespoons salted butter, melted

2 tablespoons olive oil

3 garlic cloves, smashed in half

1/2 teaspoon dried thyme

1/2 teaspoon sea salt

Preheat your oven to 425F.

In a medium to large pot, add the wine, bay leaves, water + sea salt. Bring to a boil. Add the trimmed cauliflower into the pot. Add the lid + return to a boil. Once boiling again, cook for 12 minutes with the lid off. Check on it occasionally to turn it over + dip it back into the water - it will tend to bob up and down.

In a small bowl, combine all garlic butter ingredients.

Remove the cauliflower from the pot with tongs and place on a rimmed sheet tray or 8x8 baking pan. Make sure the cauliflower is arrange with the stem side on the pan with the florets facing up. Take 1 cup of the wine + water cooking mixture and add to the bottom of pan with the cauliflower in it. Drizzle roughly 2 tablespoons of the garlic butter over the top of the cauliflower. Bake for 35 minutes.

Remove from oven or broil for 2 minutes, if you want it more charred. Drizzle the remaining garlic butter on top. Add a pinch or two of sea salt. Slice up + serve right away.