Cauliflower is one of the most versatile ingredients in the produce section. It’s a great veggie to steam or blanch to keep its flavors intact. But roasting a cauliflower can bring out even more rich flavors. Give it a try!
- 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
Position an oven rack in the bottom of the oven and preheat to 450 degrees. 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, 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.
Per 1 cup serving:
Fat 5.5 gm
Sodium 175 mg