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Ready to learn how to roast a whole cauliflower head?! This whole roasted cauliflower recipe is a show-stopper, whether you’re a
meat eater and having it as a side dish, or it’s the main course of a vegetarian meal. While it makes a stunning addition to a Christmas or Thanksgiving menu, whole cauliflower recipes are also easy enough to enjoy any night of the week.
This one is drizzled with a garlic parmesan sauce, perfectly cooked, and sliced into circles or wedges for serving. If you want florets instead of roasting a cauliflower head whole, try my roasted cauliflower recipe instead, or broccoli and cauliflower florets together.
Ingredients
1 head of cauliflower
fresh thyme
2 bay leaves
4 cups (1 liter) vegetable or chicken broth, more or less, depending on the size of the broccoli
1/3 cup (70 g) melted butter
fresh bell pepper
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