How should the roasted whole cauliflower be stored?

Name: Buttery Whole Roasted Cauliflower
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups unsalted chicken stock, or more (enough to cover cauliflower); 1 medium-sized head of cauliflower, rinsed, patted dry; ¼ cup + 2 Tablespoons (3 ounces) unsalted butter, melted; ¼ cup (30 grams) grated Parmesan cheese; 1 teaspoon dried thyme; ¼ teaspoon salt; ⅛ teaspoon pepper

Store cooked and cooled cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 400 degrees F or in 30-second increments in the microwave until warmed throughout.

Buttery Whole Roasted Cauliflower

Description

This Buttery Whole Roasted Cauliflower is a delicious holiday side dish that features cauliflower that is perfectly tender on the inside and crisp on the outside. It requires minimal ingredients and comes together in just 30 minutes.

Ingredients

4 cups unsalted chicken stock, or more (enough to cover cauliflower)
1 medium-sized head of cauliflower, rinsed, patted dry
1/4 cup + 2 tablespoons (3 ounces) unsalted butter, melted
1/4 cup (30 grams) grated Parmesan cheese
1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper

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Instructions

Preheat Oven: Arrange oven rack on middle rack and preheat oven to 425 degrees F.
Bring Chicken Stock to a Boil: In a large pot over medium-high heat, bring chicken stock to a boil.
Prepare and Simmer Cauliflower: Meanwhile, using a knife, cut off bottom of cauliflower and remove any outer leaves. Do not break cauliflower apart. Transfer cauliflower to pot of stock and simmer uncovered for 15 minutes.
Prepare Cauliflower to Roast: Using tongs, transfer cauliflower from pot to 8×8-inch baking pan or large cast-iron skillet. Spoon some chicken stock atop cauliflower, drizzle on melted butter, then sprinkle on grated Parmesan, thyme, salt, and pepper.
Roast Cauliflower: Transfer baking pan to the oven and bake until cauliflower is golden, about 9-10 minutes, basting with cooking juice halfway through. Then, move pan to highest oven rack, turn on oven broiler, and broil for additional 30-60 seconds.
Serve: Remove pan from oven, drizzle on cooking juice, then serve.

Recipe Notes:

Refrigerator Storage: Store cooked and cooled cauliflower in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions: Reheat in the oven at 400 degrees F or in 30-second increments in the microwave until warmed throughout.

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