Whole Roasted Cauliflower in Butter

Preheat oven to 400ºF. Melt butter and whisk with lemon juice. Turn cauliflower upside down and pour 2/3 of the butter mixture into the cauliflower, shaking it around a bit to help it stick.

Turn cauliflower over and place in an 8- to 10-inch skillet or baking dish (some of the butter will spill out, that’s ok!). Pour the rest of the butter and lemon juice on top of the cauliflower. Pour stock into the bottom of the dish and scatter tomatoes around cauliflower. Sprinkle entire dish liberally with salt and pepper.

Roast cauliflower for 40–50 minutes until browned on top and tender to the stem. Remove from oven and sprinkle with lemon zest and fresh thyme leaves.

Cut into wedges or serve whole, with any accompaniments you’d like. Enjoy!