Make cauliflower the star of the show in this simple dish

I'm a fan of the underdog. I love to see the least likely succeed, the marginalized find a voice and the outcast find a place to belong. While this may sound like political commentary, or perhaps a way to decide which team to root for at football games, I assure you, today we are talking about cauliflower.

Cauliflower is the underdog. Though delicious and versatile, the colorless vegetable doesn't typically stand a chance beside the captivating sheen of a garnet-hued roasted beet, the sunset tones of winter squash or carrots, a crisp head of purple cabbage. Not to mention the Pantone chart of green that is just about every other vegetable, from Brussels sprouts to peas and from kale to green beans.

Restaurants often shy away from cauliflower because it washes out a plate, looking pale and lifeless. In an attempt to remedy this, cauliflower is typically added to a vegetable medley, camouflaged by cheese and breadcrumbs, or tucked away inside a bowl of soup or a plate of curry.

I'm here to argue that cauliflower can be beautiful too. Today, I offer you a recipe where cauliflower is the star of the show: whole roasted cauliflower with a garlicky lemon thyme butter sauce. I gave the entire head a steam and cook in flavorful chicken broth to tenderize it a bit. Then I placed it whole into a hot oven to roast in a cast iron skillet until browned. Bring the entire steaming skillet to the table, slice off a wedge and spoon the sauce over top. It's a stunning and surprising way to serve this often unpopular vegetable. And I can't stop eating it.

Whole roasted cauliflower with lemon thyme butter sauce

Yields: 1 head of cauliflower, 4-6 servings

1 head cauliflower, trimmed

3 cups chicken or vegetable broth

Salt and pepper, to taste

1/2 cup butter, melted

3 garlic cloves, chopped

Juice of half a lemon

4 thyme sprigs

1. Preheat oven to 400 degrees.

2. To a large pot over high heat, add the chicken broth. Place the head of cauliflower into the broth, cover the pot and bring to a boil. Reduce the heat and simmer water, cooking the cauliflower for 10 minutes. Transfer the cauliflower to a cast iron skillet. Season it with salt and pepper. Ladle about half of the broth from the pot over the cauliflower.

3. In a small dish, stir together the melted butter, garlic and lemon. Drizzle the butter mixture over the head of cauliflower. Add 4 thyme sprigs to the pan. Place the skillet into the preheated oven and roast for 10-15 minutes, until tender-crisp and golden on the outside. Note: If you'd like more color, turn the broiler on high for 2-3 minutes or until desired color is achieved.

4. To serve, slice wedges of cauliflower and transfer them to serving plates. Spoon the pan juices over the cauliflower wedges. Serve promptly.

Maya Wilson lives in Kenai and blogs about food at alaskafromscratch.com. Have a food question or recipe request? Email maya@alaskafromscratch.com and your inquiry may appear in a future column.