Mustard-Parmesan Whole Roasted Cauliflower
Recipe courtesy of Food Network Kitchen
Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting[ in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.]
- 2 large heads cauliflower
- 1 clove garlic, halved
- 1/4 cup olive oil
- 4 tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh parsley leaves, roughly chopped
- 1/4 cup grated Parmesan
- Lemon wedges, for serving
Position an oven rack in the bottom of the oven and preheat to 450 degrees F. 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 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 center 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 roasted cauliflower heads all over the outside with the remaining 1 tablespoon mustard and generously sprinkle with the parmesan-herb mixture.
Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra parmesan-herb mixture.
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From Food Network Kitchen