These humble heads of white florets can be transformed into a tender, creamy and delicious addition to an entree or center stage with other fun side dishes. Cauliflower is a great source of antioxidants and fiber, as well as an excellent replacement for grains. This recipe is easy to make and will convert even a non-cauliflower eater. The cauliflower heads will bake for about an hour or so, and once they have cooled you can slice into steaks, coat with more mustard and serve with a squeeze of fresh lemon juice.
- 2 large heads of cauliflower
- 1-2 large garlic cloves halved
- 1/4 cup extra-virgin olive oil
- 4 tablespoons Dijon or course-grain mustard divided
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- freshly squeezed lemon juice
- Position an oven rack at the bottom of the oven and pre-heat to 450 degrees F. Line a baking sheet with parchment paper or aluminum 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 garlic clove. In a small bowl, whisk together the olive oil, 3 tablespoons of the mustard, a pinch of salt and a few grinds of black pepper.
- Place the cauliflower heads 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 it's nicely charred and tender inside. A long skewer or knife inserted through the center, should pass through easily. Remove the tray from the oven and let the cauliflower cool for a few minutes.
- Brush the remaining tablespoon of mustard on the cauliflower heads. Cut the cauliflower into thick wedges and serve on plates with a sprinkle of sea salt and a squeeze of lemon juice.