How to Make It
Cut 1 (2-lb.) head cauliflower into 4 (1 1/2-inch-thick) slices; place on a rimmed baking sheet. Add unsalted chicken stock, chopped fresh sage, thyme sprigs, crushed garlic cloves, ground fennel seeds, and bay leaf. Cover tightly with foil. Bake at 425°F 15 minutes. Remove and discard foil. Brush cauliflower with 1 Tbsp. olive oil. Bake until browned, about 10 minutes. Carefully flip; brush with 1 Tbsp. olive oil. Bake until browned, about 10 minutes. Place cauliflower on a platter; sprinkle with kosher salt and crushed red pepper.