How to Make It:
Prep and Preheat: Start by preheating your oven to 400°F (200°C). Trim the bottom of the cauliflower, removing leaves and stem, but be careful not to break it apart. Give it a gentle wash and let it dry.
Boil for Flavor: Place the whole cauliflower in a saucepan. Cover it with the broth, and toss in the fresh thyme and bay leaves. Bring it to a boil, then let it simmer for about 12 minutes.
Drain and Season: Drain the cauliflower and move it to a cast-iron skillet or any oven-proof skillet. Drizzle some of the cooking broth over it, followed by the melted butter. Add a generous sprinkle of fresh thyme and bell pepper.
Roast to Perfection: Pop it in the oven and roast for 10-15 minutes. The exact time depends on the size of your cauliflower. Baste it with the cooking juices occasionally for extra flavor. You’ll know it’s done when a knife slides easily into it.
Serve with Flair: Once out of the oven, add a final sprinkle of fresh thyme. Slice it up and serve with an extra drizzle of those buttery cooking juices.
This Whole Roasted Cauliflower is not just a treat for your taste buds; it’s a feast for the eyes too. So next time you’re looking to add a veggie star to your meal, give this recipe a go!”