Menu
+

Method:

  • Cauliflower, whole heads 1 kg
  • Thyme, fresh 2 g
  • Bay leaves 2 pc
  • Water 1 l
  • Butter, melted 70 g
  • Black pepper 5 g
  1. Method:

    • Preheat your oven to 200°C. 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 Knorr Aromat Seasoning, 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.
    • Remove from the oven. Slice, and serve with an extra drizzle of the buttery cooking juices.