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Friday, January 27, 2017


So just like you, I saw a number of roasted cauliflower recipes all over social media.  In my quest to add more veggies into my diet, those recipes that look interesting/yummy and include veggies I can tolerate are definitely worth a try.   I have to tell you, I thoroughly enjoyed roasted cauliflower!

Now, based upon reviews that I read, I chose to try the recipe that used cauliflower pieces versus the whole head.   Reviews for recipes which roasted the entire head whole, indicated it didn't cook evenly so some of the cauliflower was soft and other parts were hard.
I apologize for the small portion, I had to snag this picture before it was all gone!!  I made an entire head and this single serving was all that was left.  That should give you a good indication as to how tasty this dish is....and it's really easy!


1 head fresh cauliflower
¼ cup olive oil
4 Tbsp. Dijon mustard
½ cup parsley
¼ cup grated parmesan
1 clove garlic
kosher salt and pepper


Preheat oven to 450 degrees.   Rinse and cut up the cauliflower; place in an 11x7 inch baking dish.

In a small bowl, mix the oil, 3 Tbsp, of the mustard, and salt and pepper to your liking.  Brush this mixture over the cauliflower and placed in a large baking dish. 

Bake at 450 for 20-30 minutes until soft. 

While the cauliflower is baking, mix together the parsley, parmesan and the remaining mustard. Sprinkle this mixture over the cauliflower and serve.


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