• 2 large heads Cauliflower (6-7″ diameter)
  • 1 clove garlic, peeled & cut in half
  • ¼ cup olive oil
  • 4 Tbsp Dijon mustard
  • ¼ tsp salt
  • Black pepper to taste
  • ½ cup fresh parsley leaves
  • ¼ cup grated Parmesan cheese
  • 1 lemon wedge (optional for serving)


Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil and set aside.
Remove the leaves from the cauliflower, and then trim the stem flush with the bottom of the head so the cauliflower will sit flat on the prepared baking sheet. Next, rub the outside of each cauliflower head with the cut garlic. Quarter each cauliflower.
Wisk together oil, 3 tablespoons mustard, 1/4 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.
Put the tray of cauliflower in the oven and roast until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 30-40 minutes. Let rest for a few minutes.
Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
Serve on plates with lemon wedges.

Makes 16 servings
Serving size: about 1/3 cup


Calories 68
Fat 4.2g
Saturated Fat 0.9g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2.5 g
Cholesterol 0mg
Sodium 191mg
Potassium 329mg
Carbohydrate 5.6g
Fiber 2.7g
Sugar 0g
Protein 2.9 g

Modified from