Whole Baked Cauliflower Recipe

This whole baked cauliflower recipe makes such a great, flavorful dish. You could easily use this as the main vegetable with your meal. It is easy to do and very tender.


1 quart vegetable stock
8 cups water
1/4 cup olive oil
3 Tablespoons salt
3 Tablespoons lemon juice
2 Tablespoons butter
1 Tablespoon granulated sugar
1/2 teaspoon cumin
2 bay leaves
1 large head cauliflower, leaves and half of stem removed

Lemon Thyme Vinaigrette
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 Tablespoons fresh thyme
1/4 teaspoon salt


Preheat the oven to 450 degrees F.

Grease a glass pie plate or oven proof baking vessel that is large enough to hold the cauliflower with a little butter.

Use a large deep pot. Pour in the vegetable stock and water,along with the olive oil, salt, lemon juice, butter, sugar, cumin and bay leaves.

Bring to a boil and once boiling place the cauliflower head into the pot and cover.

Lower the heat and just simmer the cauliflower for 15 minutes or until a knife can easily be inserted into the center of the cauliflower.

Carefully lift the cauliflower out of the pot with a large slotted spoon and place it onto the prepared baking dish.

Bake for 30-40 minutes. You want to brown the top. If it is browning too quickly, tent with aluminum foil.

While it is baking make the lemon thyme vinaigrette.

In a measuring cup or small bowl, stir together the lemon juice, olive oil, thyme, and salt.

When the cooking time is up, remove from the oven and use a silicone pastry brush to paint the vinaigrette on while the cauliflower is still hot.