Introduction: Elevate your culinary experience with our exquisite Roasted Cauliflower With Butter Sauce recipe. Bursting with flavor and boasting a delightful combination of tender cauliflower, aromatic herbs, and rich buttery sauce, this dish is sure to impress even the most discerning palate. Join us on a culinary journey as we explore the step-by-step process of creating this delectable dish, perfect for any occasion.

Ingredients: Gather the following ingredients to embark on your culinary adventure:

  • 1 head of cauliflower
  • Fresh thyme
  • 2 bay leaves
  • 4 cups vegetable or chicken stock (adjust quantity as needed)
  • 1/3 cup melted butter
  • Freshly cracked pepper


  1. Preparation: Preheat your oven to 400°F (200°C). Begin by trimming the bottom of the cauliflower and removing all leaves and the stem, ensuring the head remains intact. Rinse the cauliflower briefly and pat it dry with a clean kitchen towel.
  2. Cooking Cauliflower: Place the whole cauliflower head in a large pot and cover it with vegetable or chicken stock. Add fresh thyme and bay leaves to infuse flavor. Bring the stock to a boil, then reduce the heat and simmer for approximately 12 minutes, allowing the cauliflower to partially cook and absorb the aromatic flavors.
  3. Transfer to Skillet: Once the cauliflower is parboiled, carefully drain it and transfer it to a cast-iron skillet or any oven-proof pan. Ladle a small amount of the cooking stock over the cauliflower to keep it moist.
  4. Butter Drizzle: Drizzle the melted butter generously over the cauliflower, ensuring it is evenly coated. Sprinkle fresh thyme leaves and cracked pepper over the top for added flavor and visual appeal.
  5. Roasting: Place the skillet in the preheated oven and roast the cauliflower for 10-15 minutes, or until golden brown and tender. Baste the cauliflower with the cooking juices occasionally to enhance moisture and flavor. To achieve a deeper color, broil the cauliflower for an additional 2 minutes, being mindful not to burn it.
  6. Final Touches: Once roasted to perfection, remove the cauliflower from the oven

Roasted Cauliflower With Butter Sauce

1 head of cauliflower
Fresh thyme
2 bay leaves
4 cups vegetable or chicken stock, more or less, depending on the size of the cauliflower
1/3 cup melted butter
Fresh cracked pepper
To make the whole roasted cauliflower recipe with butter Sauce: Preheat your oven to 400º F. Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.
Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.
Drain and transfer the cauliflower head in a cast-iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.
Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.
Remove roasted cauliflower from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices.
Note: For a smokey non-vegetarian version, add crumbled bacon on top of the roasted cauliflower.
Servings: 3-4