Roasted Cauliflower

with Béarnaise Sauce

prep time: 5 minutes (not including time to make béarnaise sauce)
cook time: about 20 minutes yield: 6 servings

¼ cup (½ stick) melted unsalted butter, coconut oil,
lard, or avocado oil
2 teaspoons minced garlic
1 medium head cauliflower, cored and separated into
medium to large florets
2 teaspoons fine sea salt
1 batch Béarnaise Sauce (here)
Fresh thyme leaves, for garnish (optional)

1. Preheat the oven to 450°F.


2. Place the melted butter and garlic in a small bowl
   and stir to combine. Drizzle the melted garlic butter
   over the cauliflower and toss to coat. Spread out the
   cauliflower on one or two rimmed baking sheets (don’t
   overcrowd or they won’t roast) and sprinkle with the
   salt. Roast for 18 to 22 minutes, until dark golden
   brown (I like mine a little charred).


3. Place the roasted cauliflower on a serving platter,