Whole Baked Cauliflower

Whole baked cauliflower can easily be an appetizer, a side dish, or a separate dish.

Ingredients

Directions

Prepare the food you need. Wash the cabbage under running water, dry it, cut off the leaves (you can leave a little green part). I always keep the chicken broth in the freezer, but it can be replaced with plain water.
Pour the chicken broth (or water) into a cauldron or deep saucepan, add a bunch of fresh fragrant herbs, bay leaves, peppercorns, cloves. If you have a universal vegetable seasoning in your home (a mixture of dried carrots, celery, parsley, dill, green onions, etc.), add a teaspoon to the broth, it will taste even better.
Boil cauliflower for 10 minutes in a fragrant broth.
Transfer the cabbage to a convenient baking dish, pour in a glass of the broth in which the cabbage was cooked, lightly melt the butter, brush the cabbage on all sides with a silicone brush.
Season the cabbage with salt, pepper, put a piece of foil on top and bake the cauliflower in the oven, preheated to 200 degrees, 15 minutes in convection mode.
Whole baked cauliflower will be ready when the top is browned. It is very tasty, for lovers of cauliflower I recommend cooking cabbage in this way at least once – and you will fall in love with this dish forever.

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