Ingredients:

  • 1 medium head of cauliflower (approx. 2 lbs / 900g)
  • 1/2 cup unsalted butter, melted
  • 4 tbsp garlic, finely minced
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh thyme leaves, chopped

Instructions:

  1. Slice off the outermost leaves and trim the bottom of the stem so the cauliflower can sit flat in the pan.
  2. Rinse the head under cold water, then pat it completely dry with a kitchen towel to ensure roasting rather than steaming.
  3. In a small bowl, whisk together the melted butter, minced garlic, smoked paprika, salt, pepper, and thyme.
  4. Place the cauliflower in a baking dish and use a pastry brush to generously apply the garlic mixture over the entire head, including the nooks, crannies, and the bottom of the stem.
  5. Preheat your oven to 400°F (200°C) and roast the cauliflower for 30 minutes.
  6. Remove from the oven and spoon any melted garlic butter from the bottom of the pan back over the top of the head. Wait until the butter bubbles before pouring it back on.
  7. Return to the oven and continue roasting for another 30 to 35 minutes until the exterior is mahogany-colored and the interior is tender.
  8. Let it rest for 5 minutes before carving.