There are a thousand different ways to make cauliflower, but one of the most satisfying is, thankfully, also the simplest. Pair this hearty side with your favorite protein, or go the other way and add a simple side salad for a veggie-forward—if not entirely meatless—meal.
1 (2-lb.) head cauliflower
1/3 cup unsalted chicken stock
1 tablespoon chopped fresh sage
4 thyme sprigs
4 crushed garlic cloves
1/2 teaspoon ground fennel seeds
1 bay leaf
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper.
Added sugars 0g
Calcium 7% DV
Potassium 15% DV
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.