Recipes
Whole pot-roasted cauliflower
This whole pot-roasted cauliflower is golden, buttery, and irresistibly tender. A showstopping side or vegetarian main, ready in under an hour and easily made vegan.
Serves & timing
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Serves: 2–4
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Prep Time: 10 minutes
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Cook Time: 30–40 minutes
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Total Time: 40–50 minutes
Ingredients
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1 whole cauliflower (medium size, approx. 700–900g)
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75g unsalted butter (or use olive oil or vegan spread for a vegan version)
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2–3 garlic cloves, crushed
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2–3 sprigs fresh thyme (optional)
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Sea salt to taste
Equipment
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Heavy cast iron pot or saucepan with a tight-fitting lid
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Cake tester or skewer
Method
Trim the base of the cauliflower just enough to level it off. Remove tough outer leaves but keep any tender ones. Keep the head whole and intact.
Heat the cast iron pot over medium heat. Add the butter and melt it gently, avoiding browning.
Place the cauliflower flat side down into the butter. Season generously with salt.
Fry uncovered for 5–7 minutes to develop a golden-brown crust. Add garlic and thyme if using.
Cover with a lid, reduce heat to low, and cook for 20–30 minutes. If butter looks dry, add 1–2 tablespoons of water to create steam.
Baste the top of the cauliflower with buttery juices every 10 minutes.
Check if cooked using a skewer or cake tester. It should slide in easily. If not, cook a bit longer.
Remove from pot, baste once more, and season with a final pinch of salt. Serve whole or in quarters.
Serving Suggestions
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Drizzle with tahini, zhoug, or yoghurt sauce
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Top with toasted nuts, chopped parsley, or pomegranate seeds
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Serve as a side dish to a roast or alongside Parma ham or bacon for meat eaters
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