Whole Roasted Dijon Cauliflower

This is probably the easiest and tastiest way to prepare cauliflower, EVER!  Whole roasted cauliflower is EXTREMELY low maintenance. The cauliflower itself really doesn’t require much preparation at all and once it’s in the oven, it won’t really need you to attend to it much, except maybe to check for doneness after a little while and then switch the oven to broil once it’s done to your liking.  Cauliflower cooked this way becomes super moist and tender and ever so tasty.

You’ll need to prep your cauliflower first.  All you need to do is trim the outer leaves and then, if necessary, cut the stem flush with the rest of the head so your cauliflower gets to sit straight on its own, without any help on your part.

Don’t remove the core, though, because then you’d most likely end up breaking up the florets and your cauliflower would completely fall apart.

Whole Roasted Dijon Cauliflower

Prep Time: 10 mins
Cook Time: 35-45 mins
Yields: 4 servings

Ingredients

  • 1 medium head organic cauliflower
  • ¼ cup extra-virgin olive oil
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp dried or fresh oregano
  • 1 tsp dried or fresh chives
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Himalayan salt
  • ½ tsp ground black pepper
  • ½ tsp chili pepper flakes (optional)

Method

  1. Preheat oven to 400 degrees. Then, place the cauliflower in a round 4½ quart Dutch oven and make sure that the lid sits well in its place; if it doesn’t, shave a little bit off the base of the cauliflower until you get that lid to close.
  2. Next, in a glass measuring cup, combine some extra-virgin olive oil, Dijon mustard and apple cider vinegar, along with some dried oregano, dried chives, garlic and onion powder, salt, pepper and a little bit of red pepper flakes (although you can totally leave those out if you’re not a fan of heat) and mix that vigorously with a fork until well combined.Next, in a glass measuring cup, combine some extra-virgin olive oil, Dijon mustard and apple cider vinegar, along with some dried oregano, dried chives, garlic and onion powder, salt, pepper and a little bit of red pepper flakes (although you can totally leave those out if you’re not a fan of heat) and mix that vigorously with a fork until well combined. Then, pour that mixture right on top of the cauliflower.
  3. Rub that mixture over the entire surface of the cauliflower, until every last inch is well covered. You’ll want to favor the use of your fingers here, as they will do a much better job at pushing the seasoning into the tiny little cracks and crevices of the cauliflower head. Place in Preheated oven.
  4. When bake to tender, take the lid off, set the oven to broil and place the cauliflower under the broiler for about 5 minutes, or until its top gets beautifully golden brown.
  5. Transfer the cooked cauliflower to a plate and garnish with a handful of fresh chopped parsley and a dribble of extra-virgin olive oil if desired… To serve, simply slice the cauliflower into 4 to 6 wedges with a sharp knife.

FYI:

You can use different herbs that are to your liking...try, rosemary or parsley, mint, etc

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1 Comment

  • Seared Chicken Breast with Mushrooms, Rosemary, & Thyme – Whole Food Real Life August 8, 2018 (8:06 pm)

    […] This is such a simple yet hearty and filling chicken dish.  The longer you are able to marinade the chicken, the more intense the flavors.  This can be served over white rice, pasta, or for a low-carb dinner, it can be served with a simple salad, and this delicious side dish of Dijon Roasted Cauliflower. […]