Mustard-Roasted Cauliflower

1. 1

   Preheat the oven to 425u00b0 F.

2. 2

   Prepare the vinaigrette. Whisk together the shallots, Dijon mustard, grainy mustard, and white balsamic vinegar. Let the vinaigrette sit for at least 15 minutes, preferably while the cauliflower is roasting.

3. 3

   Optional move: Dry roast the pistachios for 5 to 7 minutes or so in the oven or in a skillet over medium-low heat. (I prefer to eat them raw).

4. 4

   Cut the cauliflower into medium-sized florets and peel and slice the stem into 1-inch pieces. Spread the cauliflower out evenly on a large baking sheet. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast the cauliflower for 25 to 30 minutes, stirring and rotating the pan halfway.

5. 5

   Whisk the remaining tablespoon of olive oil into the vinaigrette and toss with the cauliflower as soon as it comes out of the oven. (It's important to dress the cauliflower while it is still warm.) Add the pistachios and green olives and season with additional salt and pepper, if necessary. Serve immediately.

6. 6

   Note: I used two heads of cauliflower for the photos and doubled the vinaigrette -- always an option if you're serving a crowd. If you do not have white balsamic vinegar, substitute red wine or champagne vinegar. For a sweeter dish, omit the grainy mustard and the green olives.

* Per serving · 4 servings · Values may vary.