Succulent Whole Roasted Cauliflower in a Luscious Butter Sauce

Embark on a culinary journey that transforms a simple head of cauliflower into a show-stopping masterpiece with this Whole Roasted Cauliflower With Butter Sauce recipe. Infused with the aromatic flavors of fresh thyme and bay leaves, bathed in a rich and savory stock, and finally anointed with a golden, melted butter sauce, this dish elevates the humble cauliflower to new heights. Perfect for a sophisticated dinner or as a festive vegetarian centerpiece, this recipe promises to deliver not only on taste but also on presentation. With a tender heart and a crisp, golden exterior, each bite is a celebration of textures and flavors that will delight your senses.


  • 1 head of cauliflower, leaves removed
  • Fresh thyme, a handful
  • 2 bay leaves
  • 4 cups (1l) vegetable or chicken stock, adjust based on the size of the cauliflower
  • 1/3 cup (70g) melted butter
  • Fresh cracked pepper, to taste


  1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that your cauliflower will roast perfectly, becoming tender on the inside and beautifully golden on the outside.
  2. Prepare the Cauliflower: Remove the leaves from the cauliflower head and trim the stem so that the cauliflower can sit flat in a baking dish or skillet. Rinse the cauliflower head under cold water.
  3. Season the Cauliflower: Place the cauliflower in a pot or deep baking dish. Scatter the fresh thyme and bay leaves around it. Carefully pour the stock over the cauliflower, ensuring it’s partially submerged, depending on the size of your cauliflower and pot.
  4. Roast the Cauliflower: Transfer the pot or baking dish to the oven. Roast the cauliflower for 1-1.5 hours, or until it’s tender inside and crispy on the outside. Baste occasionally with the stock to keep it moist and flavorful.
  5. Prepare the Butter Sauce: While the cauliflower is roasting, melt the butter in a small saucepan. Keep it warm until the cauliflower is ready.
  6. Finish with Butter Sauce: Once the cauliflower is cooked to perfection, remove it from the oven. Transfer the cauliflower to a serving dish. Pour the melted butter over the cauliflower, ensuring it’s evenly coated. Season generously with fresh cracked pepper.
  7. Serve: Garnish with additional fresh thyme if desired. Serve the whole roasted cauliflower immediately, cutting it into wedges or florets at the table.

This Whole Roasted Cauliflower With Butter Sauce is not just a dish; it’s a statement. It proves that with the right techniques and ingredients, even the simplest vegetables can be transformed into a luxurious and satisfying meal. Whether you’re a vegetarian looking for a hearty main course or simply in search of a new way to enjoy cauliflower, this recipe promises to impress with its depth of flavor and elegant presentation.

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