Whole Roasted Cauliflower with Garlic-Thyme Butter Sauce
Soft, sliceable, and soaked in savory goodness.
🥦 Ingredients
For the cauliflower
1 large whole cauliflower (leaves trimmed, stem intact)
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional, for color)
½ tsp garlic powder
For the butter sauce
4 tbsp unsalted butter
3 cloves garlic, finely minced
1 cup vegetable broth (or chicken broth)
1 tsp fresh thyme leaves (or ½ tsp dried)
½ tsp rosemary, finely chopped (optional)
Juice of ½ lemon
Optional toppings
Grated Parmesan
Chili flakes
Extra fresh thyme
🔥 Instructions
1. Prep the cauliflower
Preheat oven to 200°C / 400°F.
Remove outer leaves from the cauliflower and trim the bottom stem so it sits flat, but don’t cut it off completely — this keeps it whole.
Rinse and pat dry thoroughly.
2. Parboil for tenderness (important)
Bring a large pot of well-salted water to a boil.
Carefully lower the whole cauliflower into the pot.
Boil for 10–12 minutes, until a knife slides in easily but it’s not falling apart.
Remove and drain upside down for 5 minutes to release excess water.
3. Season the cauliflower
Place cauliflower in a baking dish or oven-safe skillet.
Rub all over with olive oil, salt, pepper, paprika, and garlic powder — get into all the crevices.
4. Make the butter sauce
In a small saucepan over medium heat, melt butter.
Add garlic and cook for 30–40 seconds until fragrant (don’t brown).
Pour in broth, thyme, rosemary, and lemon juice.
Simmer for 3–4 minutes, then remove from heat.
5. Roast
Pour the butter sauce around (not over) the cauliflower.
Roast uncovered for 35–45 minutes, basting every 10–15 minutes with the pan juices.
If needed, spoon sauce over the top near the end for extra color.
👉 The cauliflower should be deep golden on top and very tender inside.
6. Finish & serve
Optional: sprinkle with Parmesan and broil for 2–3 minutes until lightly browned.
Let rest for 5 minutes.
Slice like a cake and spoon plenty of buttery sauce over each serving.
🌟 Pro Tips
Want it richer? Add 2 tbsp cream to the sauce.
Vegan version: use olive oil or vegan butter.
Extra crispy top: brush with butter and roast 5 minutes longer uncovered.
🍽️ Serving ideas
As a main vegetarian dish
Alongside roasted chicken or fish
With crusty bread to soak up that sauce
