Makes 4 servings
- 1 head of cauliflower
- 2 cups low sodium vegetable broth
- ¼ cup butter, melted
- Dried thyme leaves
Preheat oven to 400°F. Rinse the cauliflower. Carefully trim and remove the stem and leaves with a sharp knife, keeping the cauliflower still intact.
Place head of cauliflower into a large cast-iron or other oven-proof skillet, and add the vegetable broth. Bring to a boil over medium-high heat, and then lower heat to simmer gently for about 5 minutes. Remove pan from heat. Pour the melted butter evenly over the top of the cauliflower—some will drip down into the broth and that’s okay. Sprinkle thyme on top of cauliflower.
Place skillet into the oven and roast for about 12 minutes, or until a knife easily inserts into the cauliflower. Halfway through baking, baste the cauliflower with the liquid in the pan. You can finish by broiling the cauliflower in the oven for 1-2 minutes to give it a golden brown top, if desired. Serve immediately.
Nutrition analysis per serving: 100 calories, 6 g fat, 3 g protein, 9 g carbohydrate, 3 g fiber, 115 mg sodium
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