Whole Roasted Cauliflower

Servings: 5
Calories: 134.6kcal (per serving)
Fat: 10.4g (per serving)
Carbs: 8.9g (per serving)
Protein: 3.8g (per serving)

About

This cauliflower is the perfect side dish for any type of meat. The cauliflower is first baked in such a way that helps it to steam and soften on the inside, and then roasted so the outside gets crispy. Experiment with your favorite fresh and dried herbs in lieu of the thyme and sage!

Ingredients

1 large head (6-7 in. dia) cauliflower
2 ½ tablespoon olive oil
2 tablespoon butter whipped with salt
½ teaspoon salt
2 clove garlic
½ teaspoon thyme fresh
½ teaspoon spices sage ground
½ cup chicken broth

Instructions

Preheat the oven to 375 degrees Fahrenheit. Melt the butter in the oven or microwave-safe bowl. Add the olive oil and salt. Grate the garlic and chop the herbs and add them to the bowl.
Peel the leaves off of the head of cauliflower and cut off the bottom of the stalk so it will sit flat in a pot. Make an “x” shape in the bottom of the cauliflower stem with your knife.
Place the cauliflower in a medium-sized dutch oven or stainless pot and pour the herb butter mixture all over it, rubbing the mixture into all of the nooks and crannies. Pour in the broth around the cauliflower.
Cover the pot and allow the cauliflower to bake with the lid on for about 50 minutes at 375 degrees, or until the cauliflower is just tender. Remove the lid and increase the heat to 400 degrees. Allow the cauliflower to roast for another 45 minutes, or until the top of the cauliflower is nicely browned.