Delights Of Dijon Crispy Roasted Cauliflower With Mustard Food

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER

Steps:

• 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 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 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 outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
• Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

DIJON ROASTED CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

GLAZED ROASTED CAULIFLOWER

Steps:

• Cut 1 small cauliflower into large florets. Toss with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 450˚ F, tossing halfway through, until browned and tender, 25 to 30 minutes. Mix 1 tablespoon each Dijon mustard and date syrup and 1 teaspoon balsamic vinegar. Pour over the cauliflower and toss; roast until glazed, 10 minutes. Sprinkle with parsley.

DELIGHTS OF DIJON - CRISPY ROASTED CAULIFLOWER WITH MUSTARD

Steps:

• Pre-heat the oven to 400 degrees.
• Trim the leaves and stem of the cauliflower so that it stands up relatively straight. Wrap in aluminum foil and bake for 30 minutes. Remove from the foil and allow to cool for 15 minutes but keep the oven on.
• In a bowl, whisk together the olive oil, mustard, Parmesan cheese, parsley, pepper and garlic powder. It will probably resemble a slightly thick paste. Place the cauliflower on a sheet pan lined with parchment paper and rub the mixture all over the surface. Sprinkle on the breadcrumbs and return to the oven for another 30 minutes or until the breadcrumbs are golden brown.
• Note that I did not find that any additional salt was needed since the mustard, cheese and breadcrumbs were all salty. If you use unseasoned breadcrumbs, you may need to sprinkle on a bit of salt to taste.