Cauliflower is all the rage, and it might even be the new kale?! This humble head of white florets can be transformed into a tender, creamy and comforting addition to a great entree, or center stage with other great sides. The bonus is that cauliflower is a great source of vitamin C. This recipe is easy to make and will convert even a non-cauliflower eater.
- 2 large heads of cauliflower
- 1 garlic clove, halved
- 1/4 cup olive oil
- 4 tablespoons Dijon mustard
- Kosher salt and freshly ground pepper
- 1/4 cup grated Parmesan cheese
Position oven rack at the bottom of the oven and pre-heat to 450 degrees. Line a baking sheet with foil.
Remove the leaves from the cauliflower and trim the stem, 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 for 50 to 60 minutes, or until nicely charred and tender (a long skewer inserted thru the center, could pass through easily). Let it rest for a few minutes.
Brush the remaining tablespoon of mustard on the cauliflower heads, and generously sprinkle on the Parmesan cheese. Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt or more Parmesan cheese.
Source: Food Televsion