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whole roasted cauliflower wedges and mushrooms

Adapted from The Food Network Kitchen

Cauliflower caramelizes so beautifully. When brushed with Dijon and olive oil, the color only gets more golden. This cauliflower can be served as a whole head, since that is how it is roasted, or can be cut into quarters or eigths after being roasted. It becomes softer as it is roasted, so you must be careful when cutting it, because it can fall apart.

Feeds 4

2 large heads cauliflower

1 clove garlic, halved 

1/4 cup olive oil 

4 tablespoons Dijon mustard 

Kosher salt, to taste

Freshly ground black pepper, to taste

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 until it is flat on the 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 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. Brush with remaining tablespoon of Dijon, parsley and Parmesan. Cut into wedges if you wish, and garnish with lemon wedges.



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