Vegetarian, SideMalia Howe

Dijon Whole Roasted Cauliflower

Vegetarian, SideMalia Howe
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.