Dijon Roasted Cauliflower Food

CAULIFLOWER ROASTED IN DIJON MUSTARD AND LEMON BUTTER SAUCE

Steps:

• Preheat the oven to 200C/400F degrees
• Place the cauliflower florets on a baking tray and drizzle with the olive oil. Sprinkle with salt and roast for 20-25 minutes
• Remove the cauliflower from the baking tray and place in an oven dish.
• Melt the butter in saucepan and add the mustard, lemon juice and lemon rind.
• Spoon the mustard sauce over the cauliflower and return to the oven for about 10 minutes.
• Sprinkle with parsley and serve warm or at room temperature.

PARMESAN DIJON ROASTED CAULIFLOWER - LOW CARB, GLUTEN FREE

Steps:

• Preheat oven to 400° Line a baking sheet with parchment paper.
• In a large mixing bowl, combine Dijon, mayonnaise, Parmesan cheese garlic powder, onion powder, thyme, Italian seasoning, oregano and sea salt. Mix until all ingredients are well incorporated.
• Add cauliflower florets to bowl and toss in Dijon mixture until all pieces are evenly coated.
• Spread cauliflower in a single layer on the parchment paper. Bake on middle rack for 45 minutes.

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.

BEST ROASTED CAULIFLOWER WITH DIJON MUSTARD

Steps:

• Heat the oven to 400 degrees F.
• Meanwhile, combine the Dijon mustard, olive oil, garlic, and salt and pepper in a large mixing bowl.
• Add the cauliflower florets to the mustard mixture and toss well with your hands so that the florets are well coated.
• Spread the cauliflower out in a single layer on a baking sheet lined with parchment paper for easier clean up.
• Roast in the oven for 30 minutes or until the cauliflower is tender and lightly browned.
• Remove the baking sheet from the oven and transfer the cauliflower to a shallow serving bowl or plate. Garnish with chopped fresh dill and serve.

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.

WHOLE ROASTED CAULIFLOWER WITH CREAMY DIJON SAUCE

Steps:

• For Cauliflower
• Preheat oven to 375°F. Wash cauliflower head and pat dry. Trim away leaves and thick woody part of stem, being careful to leave the head of cauliflower intact.
• Drizzle olive oil over the entire head of cauliflower (top, sides, and bottom) and rub it with your hands to fully coat. Sprinkle with salt and pepper.
• Place in baking dish or cast iron pan and cover tightly with foil.
• Bake covered for 30 minutes. Uncover and bake for another 45 minutes or until fork tender.

GARLIC DIJON WHOLE ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450F. Line a baking sheet with parchment or foil. If using foil, lightly grease.
• Trim the cauliflower of all leaves. Cut the stem off flush with the bottom. Cut the Cauliflower in half. Place the halves, cut side down, on the baking sheet. Peel one clove of garlic, bruise it, and cut in half. Rub the garlic with the cut garlic.
• Peel and mince the remaining garlic clove. In a small bowl, whisk together the minced garlic, olive oil and mustard. Add the salt and taste, adjusting seasoning if needed. Add a few grinds of black pepper to taste.
• Brush the oil & mustard mixture on each cauliflower half, including the cut side and in between the florets as much as possible. Reserve about a tablespoon of the mixture.
• Roast the cauliflower until golden brown and tender. You can use a skewer to test - it should be tender but not mushy soft. Should take about 30-40 minutes, depending on the size of the cauliflower.
• In a small bowl, combine the chopped parsley and parmesan cheese. Brush the top of each cauliflower half with the remaining oil mixture, then sprinkle the Parmesan mixture evenly over each one.
• To serve, carefully cut each half into thirds and plate using a large spatula so they don't fall apart. If desired, serve with a lemon wedge alongside.

DIJON ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400� F / 200 � C. Place Silicone Baking Sheet with Rim over metal baking sheet and set aside.
• In Thatsa Medium Bowl combine olive oil, Dijon mustard, garlic powder, salt and black pepper. Mix until well combined. Add in cauliflower and toss to coat.
• Bake for 20-25 minutes or until golden. Serve warm or chilled.

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER

Steps:

• Position an oven rack in the bottom of the oven and preheat to 450ºF. 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.