Roasted Cauliflower

Step 1

Preheat the oven to 400°F.

Step 2

Carefully remove leaves and the base stem of the cauliflower head, while keeping the head as a whole intact.

Step 3

Place cauliflower in a stockpot. Add chicken broth, 2 bay leaves, and 2 to 3 sprigs of thyme. Bring to a boil over high heat on the stovetop. Boil 7 to 8 minutes or until a fork can be poked into the stems of the cauliflower with a bit of resistance.

Step 4

Lift the head of cauliflower from the pot and place stem side down in a 10-inch cast-iron skillet (an 8x8 inch square glass baking dish would also work).

Step 5

Use a ladle to scoop 2 to 3 ladles of the chicken stock, as well as the bay leaves and thyme sprigs over the cauliflower in the skillet.

Step 6

Sprinkle the cauliflower with cracked black pepper to taste and pour the melted butter over the top of the head.

Step 7

Bake in the oven for 10 to 15 minutes or until a fork/knife slips easily into the stems of the cauliflower. Spoon some of the broth/butter sauce from the pan up and over the cauliflower to baste every five minutes or so.

Step 8

If additional browning is desired, turn the oven temperature up to 450°F or broil until desired level of brownenss is achieved.

Step 9

Garnish with fresh thyme leaves and serve immediately.