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- 2 large heads cauliflower
- 2 cloves garlic
- 1/4 cup grapeseed oil
- 4 tablespoons Dijon Mustard, plus more
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup fresh parsley leaves, roughly chopped
- 1/4 cup grated Parmesan
Preheat the oven to 450F. For easier clean-up, cover your sheet pan with tinfoil and fold around the edges.
First, cut or break off the leaves of the cauliflower. Next, cut out the stem so the cauliflower sits flat on the sheet pan. Then, using the cut end of garlic, rub one clove on each head of cauliflower.
In a bowl, whisk together the following: grapeseed oil, 4 tablespoons Dijon Mustard, salt and pepper.
Brush both heads of cauliflower with the mustard mixture. Make sure to fully cover both well.
Bake in the oven for one hour and then let rest for 2-3 minutes.
Put some extra Dijon Mustard in a bowl and brush on the cauliflower after it's slightly cooled. Rough chop the parsley, mix with the grated parmesan in a bowl, and sprinkle over the cauliflower.
Slice the caulilfower into 4 large pieces and serve. Add more of the parsley mixture if you desire and salt and pepper to taste. Enjoy!
Recipe courtesy of Silver Spring Foods, Inc.
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