GARLIC DIJON WHOLE ROASTED CAULIFLOWER

Garlic Dijon Whole Roasted Cauliflower image

Provided by Lori Loucas @jostlori

Number Of Ingredients 7

1 large cauliflower
2 clove(s) garlic, divided use
2 tablespoon(s) olive oil
2 tablespoon(s) dijon mustard
1/4 teaspoon(s) salt, or to taste
1/4 cup(s) parsley, chopped
2 tablespoon(s) parmesan, freshly grated

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.