To make the cauliflower
Pre-heat oven to 200C (convection)/180C (fan forced).
Remove the outer leaves of the cauliflower leaving some tender inner leaves intact. Cut a portion of the stalk so that the cauliflower stands up straight when placed on a flat surface.
Place cauliflower in a 20cm cast iron pan so it sits snugly. Brush melted butter all over the cauliflower getting into the grooves of the florets and the area near the stalk so that it is evenly coated in melted butter. Reserve some (1-2 tablespoons butter) for basting later.
Sprinkle salt over the cauliflower and gently rub it in.
Cover the cauliflower with an aluminium foil, crimping the edges over the rim of the pan to create a seal.
Bake in the pre-heated oven for approximately 35 minutes.
Remove from oven. Discard the foil. Baste the cauliflower with the remaining butter. Bake uncovered in the oven at 200C (convection)/180C (fan forced) for approximately 60-65 minutes until the top is golden and starting to crisp and brown.
Remove from the oven and allow to rest while you make the sauce.
To make the sauce
Heat butter in a small heavy bottomed saucepan. Add garlic, onion and chilli. Sauté for a couple of minutes on medium until golden.
Add coriander, chilli sauce, tamari, white pepper and stock. Reduce heat to medium-low and bring to a gentle boil.
Add cornflour and water mixture. Stir well. Continue stirring and cooking until sauce thickens. Remove from heat. Adjust seasoning to taste.
Spoon hot garlic sauce over the roasted cauliflower. Garnish with micro herbs and extra coriander. Serve hot with quinoa or rice.
*Note: For a smaller cauliflower around 700g, reduce the amount of butter for marinating to 65g. Bake at 200C for 30 minutes (covered with foil) and then 35 mins (uncovered).
Recipe by Cook Republic
Find the link to her original recipe and blog here