Whole roasted cauliflower with butter sauce


If you’re seeking a vegetarian dish that commands attention and delights the palate, our Whole Roasted Cauliflower with Butter Sauce is the perfect choice. This recipe transforms a simple cauliflower into a stunning, flavorful centerpiece that promises to impress both visually and taste-wise. The key to this dish lies in its simplicity and the harmony between the buttery sauce and the natural nuttiness of the cauliflower. Easy enough for novice cooks but sophisticated enough for special occasions, this recipe is a must-try for anyone looking to elevate their culinary repertoire.


  • 1 large head of cauliflower
  • A handful of fresh thyme sprigs
  • 2 bay leaves
  • 4 cups (1 liter) vegetable or chicken stock (adjust as needed for size)
  • 1/3 cup (70 grams) melted butter
  • Freshly cracked black pepper to taste


  1. Preparation: Begin by preheating your oven to 400°F (200°C). Carefully trim the base of the cauliflower, removing any excess leaves and the stem while ensuring the head stays intact. Rinse the cauliflower under cold water and pat it dry with a clean towel.
  2. Blanching: Place the whole cauliflower in a large pot and cover it with your choice of vegetable or chicken stock. Toss in a few sprigs of fresh thyme and the bay leaves. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for approximately 12 minutes. This step ensures that the cauliflower cooks evenly and absorbs the flavors of the broth.
  3. Roasting Preparation: Once blanched, drain the cauliflower well and transfer it to a cast iron skillet or any ovenproof dish. Pour a small amount of the cooking stock over the cauliflower to keep it moist. Generously drizzle the melted butter over the cauliflower, making sure it’s well-coated. Sprinkle with additional fresh thyme and a generous amount of freshly cracked black pepper to taste.
  4. Roasting: Place the skillet in the preheated oven and roast for about 10-15 minutes, adjusting the time based on the size of your cauliflower. The goal is a beautiful golden-brown color and a tender texture. Periodically baste the cauliflower with the cooking juices to enhance its flavor and moisture. To achieve a deeper color and slightly crispier texture, you can broil the cauliflower for an additional 2 minutes, but keep a close watch to prevent burning.
  5. Serving: Once roasted to perfection, remove the cauliflower from the oven and let it rest for a moment. Garnish with a final sprinkle of fresh thyme. Slice the cauliflower into wedges or serve it whole, drizzling with the buttery cooking juices for an extra burst of flavor.


In conclusion, our Whole Roasted Cauliflower with Butter Sauce truly highlights the elegance of simplicity, showcasing the remarkable impact of well-balanced flavors that enhance every bite. The cauliflower, when roasted to a perfect golden hue, achieves a tender, almost buttery texture that complements the rich and savory butter sauce exquisitely. This harmonious blend is further elevated by the subtle, aromatic notes of fresh thyme and the slight, peppery kick from freshly cracked black pepper, which together provide a delightful herbaceous zest that invigorates the palate. The visual appeal of this dish, with its golden crust and vibrant green thyme garnish, makes it a showstopper on any dining table, whether served as a dramatic main attraction or a sophisticated side dish. Its versatility ensures that it will impress and satisfy guests at any occasion, from casual family dinners to elegant gatherings. So, when you seek to create a dish that is both visually striking and bursting with flavor, our Whole Roasted Cauliflower with Butter Sauce is the perfect choice. Embark on a culinary journey with this dish and savor the delightful interplay of flavors and textures that it brings to your table, leaving a lasting impression on everyone who has the pleasure of tasting it.