Whole Roasted Cauliflower With Butter Sauce
An entire head of cauliflower is enveloped in a rich garlic-infused butter blend, then slowly oven-roasted to achieve an irresistibly tender texture. Finished with a delicate layer of parmesan and a touch of fresh chives, this dish offers a flavorful and satisfying centerpiece or accompaniment.
Ingredients
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon freshly chopped chives plus extra for garnish
- ¼ teaspoon paprika
- ⅓ cup salted Danish Creamery butter softened
- 2 cloves garlic minced
- 1 whole head cauliflower rinsed and dried
- 1 teaspoon salt
Instructions
- Preheat the oven to 400°F.
- Trim the base of the cauliflower stem carefully using a sharp knife. Position the entire cauliflower head in a baking dish or oven-proof skillet with raised edges.
- In a mixing bowl, combine the softened butter with minced garlic, salt, and paprika. Spread this mixture evenly over the surface and sides of the cauliflower. Cover the dish loosely with foil and bake for 40 to 50 minutes, or until the core is fork-tender.
- Take the cauliflower out and lower the oven temperature to 375°F. Remove the foil and baste the cauliflower using the melted butter collected at the bottom of the pan. Sprinkle the parmesan and chopped chives across the top.
- Return to the oven uncovered and continue roasting for approximately 15 minutes more, basting with pan juices every five minutes, until a golden crust develops.
- Finish with a final scattering of chives before serving.
Notes
Storage: Refrigerate leftovers in a sealed container for up to four days.