Whole Roasted Cauliflower in a Slow Cooker With Butter Sauce!

How To Make Roasted Cauliflower?

Although it might sound simple, this recipe threw me for a loop. I roasted 7 cauliflower heads before I got it right! But it was totally worth the effort in the end.

The entire roasted cauliflower game has a couple of tricks about it. Enable me to show you how!

Homemade Shawarma spices and a cutting board made of cauliflower wood
This recipe takes only a few minutes to prepare and only requires a few simple ingredients.
Have you noticed how many roasted cauliflower dishes are on the restaurant menu? Believe me when I say that you will. Chefs love this visually stunning cauliflower preparation for a multitude of reasons: it’s inexpensive, absurdly easy to make, and likely to wow guests as a centerpiece or side dish. On the outside, it’s beautifully crusted, yet on the inside, it’s delicate. Even your vegetarian friends will dig it!
Whole roasted cauliflower is a delicious side dish that is Whole30, keto, and vegan friendly!


A medium head of cauliflower, you can use the largest one If you’re more than 6 persons.

4 Cups. Of chicken/vegetable stock, and depending on the size of the cauliflower you can use more or less.

70 gr.Of melted butter.

Fresh thyme.

2 bay leaves.

Fresh cracked pepper.


Step 1:

I preheated the oven to 200 °C = 400 ° F. I trimmed the cauliflower bottom and cut, but without breaking apart, both the leaves and the stem. I offered it a fast rinse and dry with a pat.

Step 2:

I put the entire cauliflower in a pot and added fresh thyme and bay leaf to cover with stock, and I brought to a boil and let for 12 minutes to cook.

Step 3:

In a cast-iron skillet or another oven-proof plate, I drained and transferred the cauliflower leaf.

Step 4:

I ladle over the cauliflower with a little of the cooking supply and then I drizzled it on top of melted butter. And I sprinkled the fresh thyme and cracked pepper.

Step 5:

I roasted in the oven for 15 minutes until it is golden, depending on the size of the cauliflower.

Step 6

I baste it from time to time with cooking juice. Sometimes it was slipped in quickly, I checked it with a knife, till it was fried.

Step 7:

I removed and sprinkled it with fresh thyme from the oven. I cut the roasted cauliflower, then I served it with the buttery cooking juices with an optional drizzle.


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