Whole baked cauliflower can easily be an appetizer, a side dish, or a separate dish.
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Baking |
Ingredients
Ingredients- Cauliflower – 500 g
- Chicken broth (or water) – 0.5-1 l
- Butter – 80 g
- Fresh parsley – 0.5 bunch
- Fresh dill – 0.5 bunch
- Bay leaf – 2 pcs.
- Cloves – 1-2 pcs.
- Black peppercorns – 6 pcs.
- Salt to taste
- Ground black pepper – to taste
Print Recipe
Pin Recipe Instructions
- 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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