Baked cauliflower in garlic butter

Baked cauliflower in garlic butter

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(5 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins

Easy

Serves 4

Make the most of this seasonal beauty with a sprinkling of rosemary and moreish garlic butter

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal288
  • fat26g
  • saturates16g
  • carbs7g
  • sugars4g
  • fibre3g
  • protein4g
  • salt0.6g
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Ingredients

  • 125g softened salted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 grated garlic cloves
  • ½ tsp chopped thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ tsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 medium cauliflower, leaves discarded
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

Method

  1. Heat oven to 180C/160C fan/gas 4. Beat the softened butter with the grated garlic, chopped thyme and rosemary in a bowl. 

  2. Lay a large sheet of foil on a baking tray and put the cauliflower in the middle. Spread the butter all over it. Draw up the sides of the foil to make a parcel . Put in the oven for 1 hr 20 mins-1 hr 30 mins. When cooked, carve wedges of garlicky roasted cauliflower – it’s great as a side with a Sunday roast.

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Comments, questions and tips

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Alidadrid04
11th Apr, 2017
2.55
Flavour was very nice but it literally took HOURS to get the cauliflower from raw to eatable.... Maybe I'm gonna try to cook it first or cut it into small chunks the next time...
Snittsnorter
28th Mar, 2017
5.05
Cooked as a side dish to family Sunday roast. Family really liked it. Also had no issue with coming out very soft/going to mush.
Sults
18th Dec, 2016
3.8
The cauliflower comes out very soft and with a creamy texture - this would be a good way to cook cauli for purée. I found the texture too much like mush. I will make it again, but next time will open the foil for the last 20 mins to give it a crispness
Pheebsnan
31st Oct, 2016
5.05
I love this done it a few times now, even my friend from America loved it, I've got an Aga, so I bake it in the simmering oven, it makes such a change from plain steamed
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