Whole Teased Cauliflower

Whole Teased Cauliflower
1 head of cauliflower
Fresh thyme
2 bay leaves
4 mugs (1l) vegetable or funk stock, more or less, depending on the size of the cauliflower
1/3 mug( 70) g melted adulation
Fresh cracked pepper
To make the whole roasted cauliflower form with adulation Sauce Preheat your roaster to 400ºF (200 °C). Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking piecemeal. Give it a quick wash and stroke dry.
Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay splint. Bring to a pustule and poach for 12 twinkles.
Drain and transfer the cauliflower head in a cast-iron skillet or any roaster evidence visage. Spoon a little of the cuisine stock over the cauliflower also dapple with melted adulation on top. Sprinkle with fresh thyme and pepper.
Rally in the roaster for 10-15 twinkles, depending on the size of your cauliflower, until golden. Baste with cuisine juice from time to time. Check with a cutter, if it slides in fluently, also it’s cooked. You can embroil for an redundant 2 twinkles if you want to give it a bit more color, but keep an eye on it so it does n’t burn.
Remove roasted cauliflower from the roaster and sprinkle with fresh thyme. Slice the roasted cauliflower, and serve with an redundant mizzle of the caloric cuisine authorities.