Categories: Sides

Ingredients

• 2 lb. head cauliflower
• 1/3 cup chicken stock
• 1 tbsp. chopped fresh sage
• 4 thyme sprigs
• 4 garlic cloves, crushed
• 1/2 tsp ground fennel seeds
• 1 bay leaf
• 2 tbsp. olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper

Directions

1. Cut cauliflower into 4 slices; place on a rimmed baking sheet. Add chicken stock, sage, thyme, garlic, fennel seeds, and bay leaf. Cover tightly with foil. Bake at 425 for 15 minutes. Remove and discard foil. Brush cauliflower with 1 tbsp. olive oil. Bake until browned, about 10 minutes. Carefully flip; brush with remaining 1 tbsp. olive oil. Bake until browned, about 10 minutes. Place cauliflower on a platter; sprinkle with salt and crushed red pepper.

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