Years ago, in my grandmother’s beauty parlor, the recipe for broccoli slaw was handed about. Every church luncheon she brought it to. Every Christmas and Thanksgiving, it was served.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons Dijon mustard
- 3 tablespoons vegetable oil
- 1 shallot, minced
- 2 cloves garlic, minced, or more to taste
- 1 large head cauliflower, cut into florets
- salt and ground black pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
- Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.
- After washing, dry cauliflower thoroughly or else the sauce won’t stick well. Cauliflower pieces will shrink considerably while cooking.
- Add fresh dill or another herb to give it a new twist.
Reviews
This definitely a keeper. However, I didn’t have enough to coat an entire head of cauliflower so I made another batch. I also added a little hot sauce and a splash of lemon . It’s a keeper just by the fact its forgiving enough to tailor the recipe to one’s tastes. Great job!
very easy and quick to make
Everyone had seconds so we ran out!! Quick and easy to make.
It was just okay. I think there are better roasted recipes out there though.
We enjoy almost any oven-roasted vegetable. This dish turned out nicely by following the recipe as listed. I may try adding bacon bits next time as another reviewer noted. I did NOT cook it 45 mins, but part of the reason is that I switched to convection roast after about 15 mins (at 10F lower temp). I’d say total cooking time for me was closer to 25 mins.
Was really good! Wasnt’ sure if it was a little spicy or salty from the mustard, but I was sorry I hadn’t made more! I had to stop at one serving so that I could take some for lunch at work tomorrow 🙂 Paired wonderfully with a roasted pork loin!
Very good and have made it several times and will make it much more.
I should have read some of the other reviews that said it needed more mustard. I had one big head of Cauliflower and one small so I did both and doubled the recipe. There was enough mustard mixture to coat everything well. I tasted it after it was soft but not really crisped up as much as we like it and I thought it was fairly bland. So I sprinkled some garlic powder, paprika, and Parmesan cheese on and roasted for the last 15 minute to give some flavor. Next time I will try it with extra mustard mixture to see if that punches up the flavor better. I was excited to try this new flavor with the cauliflower.
5 stars if you add more Dijon mustard. I used Grey Poupon.
This came out great. I had a large head of cauliflower so I doubled the amount of dijon mustard and oil. Otherwise I followed the recipe. I will definitely make this again.
I was skeptical of the mustard sauce sticking or the small pieces of shallots and garlic burning so I used parchment paper on the baking sheet and it turned out not to be an issue. The cauliflower sort of soaks up the sauce as it cooks. I used olive oil instead of vegetable oil. Tip: cut the cauliflower into florets and put them on a kitchen towel to absorb excess moisture while you prep the other ingredients.
This is a nice change than the usual roasted cauliflower with evoo & balsamic. The dijon adds a nice flavor that isn’t overwhelming. I will make this again!
Quick-easy-delicious. I went from “hmm, maybe I could roast the cauliflower with some type of mustard sauce” to finding this recipe, prepping and cooking, and then having the family demolish it in about 45 minutes. Modifications: 1) I only needed 25 minutes to cook, perhaps because my florets were cut smaller; and 2) used 3 T mustard instead of 2. Delicious and smelled wonderful cooking, my kids enjoyed it, I enjoyed it and I admit that I am NOT a cauliflower fan. Roasting was much better cooking method to bring out the flavor.
Excellent twist to plain roasted cauliflower. Took less than two minutes for the added flavor.
I needed a bit more sauce. Hubby said it was “company worthy”.
Since I had 2 heads of cauliflower, I doubled all of the ingredients, and increased the Dijon mustard and garlic. I didn’t have shallots on hand, so I left them out. For the two heads of cauliflower, I added 1 tablespoon of dried parsley flakes mostly for color. In addition, I used butter instead of oil. OK, so I changed a bit of the recipe, but it provide me with inspiration. I baked the cauliflower at 375 degrees for 20 minutes. We like our cauliflower a little on the crunchy side, and baking it for 45 minutes would have made it mush. Since I cook veggies in quantity for freezing, I may make a Dijon butter sauce to put over the cauliflower when I thaw it out for meals. To the author, thanks for the inspiration for a tasty way to make cauliflower. We love it!
I really enjoyed this. After roasting for 30 min I made a second smaller batch of the mustard mixture minus the shallot and garlic. I added a bit of honey and some Parm cheese and put it back in the oven for 10.
Did not change the recipe and it was delicious! Will definitely make again.
I used Iowa Country Garlic mustard, Loved the idea and will make again.
AWESOME
It eat some of it raw before cooking it. It’s great either way.