Step 1

1 Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 In a small bowl, whisk together the oil, thyme, sage, garlic powder, salt and pepper to combine

Step 3

3 Trim all the leaves from the base of the cauliflower

Step 4

4 Trim the thick part of the stalk as much as needed so the cauliflower can sit flat

Step 5

5 Place the cauliflower bottom side up in a medium cast-iron skillet

Step 6

6 Dutch oven or another similarly sized dish

Step 7

7 Brush the bottom with some of the olive oil mixture

Step 8

8 Flip the cauliflower right side up and brush with the remaining olive oil mixture until the cauliflower is evenly coated

Step 9

9 Cover tightly with aluminum foil or a lid and roast for 30 minutes

Step 10

10 Uncover, baste with the oil from the pan, and continue roasting for 1 hour more, basting every 20 to 30 minutes, if desired, until a knife can be inserted into the cauliflower with little to no resistance and the cauliflower is nicely browned

Step 11

11 Transfer to a platter for serving

Step 12

12 Place a medium, preferably stainless steel (so you can easily see the color of the butter), skillet over medium heat

Step 13

13 Add the butter and cook, stirring and swirling the skillet regularly, until the butter turns a light golden brown, about 3 minutes

Step 14

14 Add the almonds, reduce the heat to low, and continue to cook, stirring and swirling the skillet regularly, until the almonds are toasted and the butter is nicely browned, 2 to 3 minutes more

Step 15

15 Pour the almond brown butter over the cauliflower, then carve it into thick wedges or slices, and serve warm