Whole Roasted Cauliflower


  • 1 head of cauliflower
  • Fresh thyme
  • 2 bay leaves
  • 4 cups (1 liter) vegetable broth, or use vegan chicken-style broth if available
  • 1/3 cup (70 g) melted vegan butter or margarine
  • Fresh bell pepper


  1. Preheat the oven to 400°F (200°C). Remove the bottom of the cauliflower and any leaves, but keep the head intact. Rinse it thoroughly and let it dry.
  2. Place the whole cauliflower in a saucepan and cover it with vegetable broth. Add fresh thyme and bay leaves. Bring the mixture to a boil and simmer for 12 minutes.
  3. Drain the head of cauliflower and transfer it to a cast iron skillet or any ovenproof skillet. Drizzle some of the cooking broth over the cauliflower, then sprinkle with the melted vegan butter. Season with fresh thyme and pepper.
  4. Roast in the oven for 10-15 minutes, depending on the size of the cauliflower. Baste it with cooking juices from time to time. Check its doneness with a knife; it should be tender and easily pierced.
  5. Remove from the oven, sprinkle with fresh thyme, and cut into slices. Serve with an extra drizzle of the vegan butter’s cooking juices.