Mustard-Parmesan Whole Roasted Cauliflower

Ingredients

• Cauliflower

  Green, raw

  2 head, large or 1.02kg

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Dijon mustard

  Grey poupon

  4 tbsp or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  ½ cup or 30g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
2. 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.
3. Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
4. 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.
5. 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.
6. Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.
7. (source: https://www.foodnetwork.com/recipes/food-network-kitchen/mustard-parmesan-whole-roasted-cauliflower-3348142)

Similar Foods

• Roasted Butternut Pasta with Pistachio Pesto
• Roasted Broccoli and Cauliflower
• Healthy Fettuccine Alfredo
• Lemony Roasted Cauliflower Risotto
• Penne with Roasted Asparagus and Balsamic
• Castellane with Mascarpone and Roasted Grape Tomatoes