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!
INGREDIENTS:
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.
DIRECTIONS:
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.
ENJOY IT!!
