Mustard-Parmesan Whole Roasted Cauliflower Recipe
This flavorful Gobi with a Christmas twist is loved even by meat-eaters. It’s a side dish that often steals the spotlight, drawing more attention than the main course on the dining table. Roasted in a similar way to chicken, it’s even more appealing due to its unique and uncommon preparation.
Ingredients
- 2 Large Cauliflowers
- 1 Clove Garlic, Halved
- 1/4 cup Olive Oil
- 4 tbsp Dijon mustard
- Kosher salt
- Freshly Ground Black Pepper
- 1/2 cup Fresh Parsley Leaves, chopped
- 1/4 cup Parmesan, grated
- Lemon wedges
Instructions
- Position an oven rack in the bottom of the oven and preheat to 450 degrees Fahrenheit. 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 (a long skewer inserted in the centre of the cauliflower should pass through easily), 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.
Notes
- To serve - Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.
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