Mustard-Parmesan Whole Roasted Cauliflower

1. 1

   Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

2. 2

   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.

3. 3

   Rub the outside of each head with cut garlic.

4. 4

   Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

5. 5

   Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture.

6. 6

   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.

7. 7

   Let rest for a few minutes.

8. 8

   Meanwhile, combine the parsley and parmesan in a small bowl.

9. 9

   Brush the roasted cauliflower heads all over the outside with the remaining 1 tablespoon mustard and generously sprinkle with the parmesan-herb mixture.

10. 10

    Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra parmesan-herb mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.