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Export 6 ingredients for grocery delivery
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
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