Another helpful tip for your upcoming Thanksgiving dinner - Dijon Mustard Whole Roasted Cauliflower. You can prep this ahead of time and leave in the refrigerator until ready to cook! Enjoy :)
fn_whole-roasted-mustard-parmesan-cauliflower_s4x3-jpg-rend-sni12col-landscape pc: food network
Ingredients:
  • 2 large heads cauliflower
  • 1 clove garlic, halved
  • 1/4 cup olive oil
  • 4 tablespoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh parsley leaves, roughly chopped
  • Lemon wedges, for serving
  Instructions:
  • Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil. 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. 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 until nicely charred and tender (50 minutes to 1 hour) Let rest for a few minutes. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with parsley. Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt and lemon wedges.