Roasted cauliflower is a beautiful thing. It is extremely simple to make and brings out the inherent sweetness of the mighty vegetable. A whole roasted cauliflower is especially magnificent. Not only is it glorious to look at but it manages to transform this humble peasant of a vegetable into royalty with dinner becoming instantly fancy. And with the chill of winter permeating the evenings, I decided to make a Butter Roasted Whole Cauliflower basted with copious amounts of the most creamy and delicious butter – Lurpak butter.
I have been using Lurpak butter for years. A Danish butter that has been around for more than 100 years, Lurpak owes its buttery goodness to 100% fresh milk and a traditional age- old method of ageing and ripening the cream to churn into delicious butter. Completely natural and wholesome.
You can tell how utterly unprocessed and fresh it is when you cook with the butter and the slight tang of the melting butter hits your nostrils and when the golden liquid starts pooling in the pan with little gems of white milk solids. It reminds me of the butter my mum used to make from just aged cream when I was little. And it makes me instantly nostalgic. It is one of the reasons why I use Lurpak for a lot of my cooking. That and the coveted pure butter flavour which is just divine.
Let’s get to the recipe.
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