This is a great method. I melted the butter in a microwave safe bowl with about a teaspoon of olive oil and a little minced garlic. My head of cauliflower was pretty small, I tossed it with the melted butter and then onto a parchment lined baking sheet. DELICIOUS and clean up was a breeze. I have a confession….. I ate the whole thing myself!
Holy Cow! I love roasted cauliflower anyway, using the usual olive oil. The butter IS what is unusual about this recipe and is the best cauliflower I’ve ever eaten. Sure butter is less healthy but heck, it isn’t that much. I ate it like candy, even after it cooled off. LOVED this! Thanks Chef John!!
1 head of cauliflower
2 bay leaves
- 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
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.