Ingredients:

  • 1 medium head of cauliflower (approx. 2 lbs / 900g), outer leaves removed
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 4 tablespoons unsalted butter (57g), softened
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (10g)
  • 1 tablespoon fresh thyme leaves (5g)
  • 1/4 teaspoon red pepper flakes (optional, 1.25ml)
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Remove outer leaves from the cauliflower. Trim the bottom so it can sit flat.
  3. Carefully cut a 1-1.5 inch (2.5-3.75cm) thick steak from the center of the cauliflower. The side florets will likely fall apart; save those for roasting as well.
  4. Toss the cauliflower steak and loose florets with olive oil, salt, and pepper.
  5. In a small bowl, combine softened butter, minced garlic, parsley, thyme, red pepper flakes (if using), salt, and pepper. Mix well until evenly combined.
  6. Spread the garlic herb butter evenly over the cauliflower steak and florets.
  7. Place cauliflower on a baking sheet lined with parchment paper (optional). Roast for 35-40 minutes, or until the cauliflower is tender and golden brown. Check for doneness by piercing the thickest part of the steak with a fork; it should be easily pierced with little resistance.
  8. Let the cauliflower rest for a few minutes before serving.