Dijon Whole Roasted Cauliflower
Who knew you could roast an entire head of cauliflower?!?? Not I. Well, I am here to tell you that this is one heck of an awesome way to prepare, serve, and eat this often cast-aside vegetable. It makes a lovely presentation, so I'd suggest wowing some guests with this one. But make extra....my husband and I ate the whole thing.
Dijon Whole Roasted Cauliflower
-adapted from foodtv.com
- 1 large head cauliflower
- 1 garlic clove, halved
- 2 T olive oil
- 2 T. dijon mustard
- salt/pepper
- lemon wedges for serving
- parmesan cheese for serving
Wash the cauliflower, remove leaves, and cut the stem off the bottom so that it sits flat. Place it on a foil-lined baking sheet. Take the cut clove of garlic and rub it all over the head of cauliflower. Whisk the dijon, olive oil, 1/4 salt, and a pinch of black pepper together in a small bowl. Brush the entire outside of the cauliflower with the mixture. Place in a 450 degree oven on the bottom oven rack and roast for 50-60 min or until nicely charred and tender (a long skewer or knife should slide into the cauliflower easily). Let rest for a few minutes. Cut the cauliflower into thick wedges and serve with lemon wedges and a sprinkle of salt and some grated parmesan cheese if desired.