Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you’re ready to cook.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 large heads cauliflower
- 1 clove garlic, halved
- 1/4 cup olive oil
- 4 tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh parsley leaves, roughly chopped
- 1/4 cup grated Parmesan
- Lemon wedges, for serving
Instructions
- Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
- Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
- Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
- Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
- Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 278 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 10 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 6 mg |
| Sodium | 1092 mg |
Reviews
I really enjoyed the cauliflower roasted this way. I will cut into florets and add garlic to dressing next time. The amount of dressing was good for one head of cauliflower. Tangy & yummy!! Love the color.
What a wonderful dish! So easy to prepare. I followed another reader’s suggestion and mixed the the cauliflower in a large Ziploc bag. Added the extra mustard, parsley, and grated parmesan during the last 5 minutes in the oven. Fantastic!
This recipe was so easy and so delicious. My husband and I almost ate the whole thing. Can’t wait to make it for guests.
Delicious. Great way to make cauliflower
After making this recipe a few times, I have hit on the best way, for me, to make it. I break the cauliflower into medium to large chunks, mix up the marinade in a gallon ziploc bag, add the cauliflower, and shake it all up, until the cauliflower is completely coated. I then spread it out on a baking sheet and roast. I start checking it at 20 minutes, as I have a convection oven, but it’s usually done by 30 minutes. I then baste all of the pieces with the extra mustard, and then sprinkle with mozzarella (my husband isn’t a big fan of parmesan), and parsley. This is definitely one of our favorite sides!
We really enjoyed the flavors that the mustard and parmesan imparted. So much, so that next time I will cut the cauliflower into large steaks and brush it on those. My only complaint was that the the interior had no flavor and cutting into slices should fix that problem.
This was delicious! Cut into four wedges and served as a side dish. Even better with lemon juice squeezed on top.
I love this! I’m going to remember this reciepe: ●whole heads cauliflower
●parsley € chopped
●tymne € chopped
●parmesan cheese 1/2cup
●dijon mustard 3 tbls
●big salt**********Going to make it
often!!!♡♡♡♡♡♡
●parsley € chopped
●tymne € chopped
●parmesan cheese 1/2cup
●dijon mustard 3 tbls
●big salt**********Going to make it
often!!!♡♡♡♡♡♡
●grownd pepper
●crushed red pepper flakes
Very tasty!!
I love this recipe but couldn’t cook it at 450. I cooked at 375 for an hour and 15 minutes. And I also made a paste with the mustard, Parmesan cheese, and the parsley it added more flavor.